| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 60 | Servings | ||
INGREDIENTS
| —First Layer— | ||
| 1 | c | Flour |
| 1/2 | c | Butter |
| 1/3 | c | Chopped Nuts -Second Layer— |
| 1 | c | Whipped Topping; Frozen |
| 1 | c | Powdered Sugar; Sifted |
| 8 | oz | Cream Cheese; Softened -Third Layer— |
| 6 | oz | Instant Pudding Mix; Lemon |
| 2 | c | Milk; Cold |
| 1 | ts | Lemon Juice -Fourth Layer— |
| 1/2 | c | Whipped Topping; Frozen |
| 1 | c | Coconut; Shredded |
| 1/2 | c | Maraschino Cherries |
INSTRUCTIONS
1. Mix flour, margarine and nuts together well. Press into 9x13" pan. Bake 15 minutes at 375 degrees, then cool. 2. Beat nondairy topping, powdered sugar and cream cheese together until fluffy. Put on cooled crust. 3. Mix pudding, milk and lemon juice well, spread over top of second layer. 4. Spread nondairy topping on top of third layer. Sprinkle with coconut and garnish with cherries. Recipe by: Sonja Appleton Posted to Bakery-Shoppe Digest V1 #438 by Terry Van Kirk <tvankirk@pacbell.net> on Dec 05, 1997
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