Prep 10 mins
Cook 15 mins
From D. Wicklund at Madison Middle School.
- 1 cup margarine
- 1 cup flour
- 1⁄2 cup nuts, finely chopped
- 1 (8 ounce) package cream cheese
- 1 cup powdered sugar
- 1 cup Cool Whip
- 2 (3 3/4 ounce) packages instant lemon pudding
- 3 cups milk
- Cool Whip
- Mix and press first 3 ingredients into a 9 x 13" pan. Bake at 325* for 15 minutes. Cool. Mix and spread cream cheese, powdered sugar and cool whip over cooled crust. Mix and spread pudding (prepared according to package directions) over cheese and cool whip. Spread cool whip on top and chill. Garnish with nuts.
This is one of my favorite summer desserts! Most times I will 1 and 1/2 times the cream cheese/powdered sugar/cool whip layer for even more decadence! Everyone loves this.