1 cup flour
1 stick margarine
1 cup chopped nuts
8 oz pkg cream cheese
12 oz cool whip
2 packages of instant lemon pudding
3 cups milk
1
First Layer: Mix flour, margarine and ½ cup chopped nuts until crumbly. Pat into bottom of 13" x 9" utility pan.
2
Bake at 350 degrees F for 15 minutes or until golden brown.
Cool.
3
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.
4
Third Layer: Mix 2 pkg. lemon pudding with 3 cups milk.
5
Spread thickened pudding over cream cheese layer.
6
Fourth Layer: Spread remaining cool whip over lemon pudding. Sprinkle remaining nuts on top. Best to refrigerate a few hours or overnight before cutting and serving this dessert.
Suggested Handi-Foil Products:
20394 – Cook-n-Carry 13 x 9 Utility Pan w/Lid
22002 – Ultimates® Utility Pan
Ingredients
1 cup flour
1 stick margarine
1 cup chopped nuts
8 oz pkg cream cheese
12 oz cool whip
2 packages of instant lemon pudding
3 cups milk