| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert |
16 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine |
| 1 1/4 |
c |
All purpose flour |
| 1 |
pk |
(8 oz.) cream cheese; softened |
| 1 |
c |
Confectioner's sugar |
| 1 |
|
Carton (8 oz.) whipped topping, thawed, divided |
| 2 |
pk |
(3.4 oz.) instant lemon pudding mix |
| 2 1/2 |
c |
Cold milk |
| 1/2 |
c |
Chopped pecans; optional |
INSTRUCTIONS
Combine butter and flour; pat into a 13x9 x2 inch baking pan. Bake at 350
for 20-25 minutes or until lightly browned. Cool. In a large mixing bowl,
blend cream cheese and sugar on medium speed until smooth. Add half of the
whipped topping, beating on low. Spread over crust. In another bowl, beat
pudding mixes and milk for 2 minutes on low speed. Let set 10 minutes.
Spread over cream cheese layer; let set 10-15 minutes. cover with remaining
whipped topping. Top with pecans if desired. Refrigerate overnight.
Recipe by: Unknown cooking magazine
Posted to MC-Recipe Digest V1 #839 by L979@aol.com on Oct 12, 1997
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