| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cookies |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
|
Sticks of butter or |
|
|
Margarine |
| 1 1/2 |
c |
Flour |
| 3/4 |
c |
Chopped pecans |
| 8 |
oz |
Cream cheese |
| 1 |
c |
Powdered sugar |
| 2 |
|
Small containers of |
|
|
Cool Whip |
| 2 |
|
Small boxes lemon |
|
|
Instant pudding |
| 3 |
c |
Milk |
INSTRUCTIONS
1. Cream the butter and flour. Add the pecans and press into the bottom of
a 9x13-inch pan. Bake for 25 minutes. Cool. 2. Meanwhile, mix the cream
cheese, and powdered sugar. Stir in one container of Cool Whip. Spread on
cooled crust. 3. Mix the pudding mix and the milk until thick. Spread on
top of the other stuff. Sread the other container of Cool Whip on top. 4.
Cover and chill over night. Can also be frozen. Cut into squares.
This recipe was given to me by my step-mother-in-law.
Posted to MM-Recipes Digest V4 #118 by Carole <caroleru@tp.net> on Apr 28,
97
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