| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1 |
|
Stick Margarine |
| 1 |
pk |
(Small) Pecan or Walnuts; Finely Chopped |
| 1 |
c |
Cool Whip |
| 1 |
pk |
(8 Ounce) Cream Cheese; Softened |
| 1 |
c |
Powdered Sugar |
| 2 |
pk |
Lemon Pudding; Small/Instant |
| 3 |
c |
Milk |
INSTRUCTIONS
BOTTOM LAYER
Blend well flour, margarine and pecans. Spread in 9 x 12 pyrex dish. Bake
at 350 degrees for 15 minutes (until a very light brown). Do not overbake.
Cool.
SECOND LAYER
Blend together cool whip, cream cheese, powdered sugar and spread over
cooled crust.
THIRD LAYER
Mix pudding according to package directions using only 3 cups of milk.
Spread over second layer.
TOPPING
Spread remainder of Cool Whip over the top and refrigerate.
NOTES : You can substitute any flavor pudding for the lemon pudding!
Recipe by: Phyllis Benitez (TNT List)
Posted to TNT Recipes Digest by Donna Tester <tester@shentel.net> on Mar
10, 1998
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