A cool and delicious summer dessert. I got this recipe from our local electric coop monthly magazine, Illinois Country Living. They have some great recipes each month.
Servings: 12 (really depends on the group you are serving)Prep Time: 25 minutes Cook Time: 20 minutes
1-1/2 C. butter or margarine
1-1/2 C. flour
1/2 C. chopped nuts
1 C. powdered sugar
1 (8oz.) block of cream cheese, softened
1 C. Cool Whip (retain rest of tub for top)
2 small pkg. instant lemon pudding (or any flavor)
2-2/3 C. milk
Crust: Mix butter, flour and nuts together with a pastry blender or fork and press into a 9×13-inch pan. Bake at 300 degrees for 20 minutes. After the crust has baked and cooled, make the first layer.
Layer 1: Mix powdered sugar, cream cheese, and 1 cup of Cool Whip together and spread over crust.
Layer 2: Mix pudding and milk together until pudding starts to thicken. Spread over cream cheese layer. Spread remaining Cool Whip over the top and refrigerate.
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