4 Layer Lemon Dessert






1 cup flour
1 stick margarine
1 cup chopped nuts
8 oz. pkg. cream cheese
12 oz. cool whip
2 pkgs. instant lemon pudding
3 cups milk

Cooking Instructions:

First Layer: Mix flour, margarine and ½ cup chopped nuts until crumbly. Pat into bottom of 13" x 9" utility pan.

Bake at 350 degrees F for 15 minutes or until golden brown.


Second Layer: Beat cream cheese until fluffy. Blend in approximately 1 cup or 1/3 of the cool whip. Mix until smooth. Spread over cooled crust.   

Third Layer: Mix 2 pkgs. lemon pudding with 3 cups milk.

Spread thickened pudding over cream cheese layer.

Fourth Layer: Spread remaining cool whip over lemonpudding. Sprinkle remaining nuts on top. Best to refrigerate a few hours or overnight before cutting and serving this dessert.

Submitted by: handi-foil (Wheeling, IL)

Suggested Handi-Foil Products:

20394 – Cook-n-Carry 13 x 9 Utility Pan w/Lid

22002 – Ultimates® Utility Pan
Previous Recipe: Vanilla Cake with Berries