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Lemon Lush


1/2 cup melted, unsalted butter
1 cup flour
3/4 cup of finely chopped nuts
1 8oz. package of cream cheese (softened)
1 cup powdered sugar
1 12 oz. container of Cool Whip (whipped topping)
2 boxes of instant pudding (small boxes) (any flavor)
2 or 2 1/2 cups of milk

Soften cream cheese. Mix butter and flour together, add nuts (save a few nuts for topping) pat mixture into a 9 x 13 inch pan. bake 20 minutes at 350 F. Cool. In a small bowl, mix cream cheese and powdered sugar with electric mixer. stir in half of Cool Whip. Spread mixture over cooled crust. Mix pudding with milk.

Put pudding in refrigerator for a few minutes to thicken, then spread over creamed cheese mixture. Top with remaining Cool Whip. Sprinkle remaining nuts on top. Refrigerate.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.