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Paul Newman Pastel Salad (or Dessert) Recipe

Ingredients
  • FIRST LAYER
  • 1 cup flour
  • 1/2 cup butter, softened
  • SECOND LAYER
  • 1 package cream cheese, softened (8 ounce pkg)
  • 1 carton strawberry yogurt (6-8 oz carton)
  • 1 cup powdered sugar
  • red food coloring
  • THIRD LAYER
  • 1 package cream cheese, softened (8 ounce pkg)
  • 1 cup whipping cream, whipped and sweetened with 1 - 2 T. powdered sugar
  • 1 can crushed pineapple, drained well (20 ounce can)
  • yellow food coloring
  • FOURTH LAYER
  • 2 packages pistachio instant pudding (3.4 ounce pkg)
  • 2 1/2 cups milk
  • TOPPING
  • 8 ounces whipping cream, whipped
  • 1 tablespoon powdered sugar
  • 1/2 cup chopped nuts
Directions
Cut butter into flour like pie crust. Pat into 9x13-inch pan. Bake at 350° for 10-15 minutes; cool.

Beat first three ingredients for second layer together. Add food coloring to make it pink. Spread on cooled crust.

Blend cream cheese and pineapple; then fold in sweetened whipped cream. Add food coloring to make it pale yellow. Spread on second layer.

Mix pudding and milk for 2 minutes. Spread on third layer.

When pudding has set up, top with cream that has been whipped and sweetened to taste with powdered sugar. Sprinkle with chopped nuts.

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