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Serves 10-12

Farm Day Cover Up

I triple the bottom layer and double the other layers for larger pans.  When I double the pudding layer I substitute one pkg. Lemon Pudding for Pistachio.


1 Cube  Butter, room temp.      
1 Cup Flour                   
1 ½ Cup Chopped Walnuts      
8 oz Cream Cheese        
1 Cup Confectioner’s Sugar            
*8 oz Cool Whip, thawed     
1 tsp. Vanilla                   
2 ea  3 oz  pkg. Instant Pistachio Pudding
4 Cups Milk
*8 oz Cool Whip, thawed
½ Cup Toasted Baking Coconut
**  (two 8 oz Cool Whip; 16 oz. total)


½ Cup (1 cube) room temp. Butter
1 Cup Flour
1 ½ Cup Finely Chopped Walnuts

Mix above ingredients (I use a pastry blender), then spread in 9 x 13 pan.  Bake in regular oven @ 350° 10-15 min. (light brown color).  Let Cool.

Mix and Cream together (with mixer):  NO LUMPS
8 oz Cream Cheese    
1 Cup Confectioner’s Sugar
8 oz. Cool Whip, thawed
1 tsp. Vanilla
When mixed, spread evenly on cooled crust mixture.  

Mix two 3 oz pkgs. Instant Pistachio Pudding with milk as per package directions.   I add zest of ½ a fresh lemon
Blend until smooth, creamy and NO LUMPS

Spread onto Cream Cheese layer.

Soften 8 oz Cool Whip and spread over pudding layer.  Sprinkle top with toasted coconut.  Refrigerate at least two hours.  Will last for two days, after that crust becomes a little soggy.