Source:

Carol

Serves/Makes:1 9x11 inch pan

Ingredients

• Crust:
• 1 cup (225 ml) flour
• 1/2 cup (125 ml) margarine, softened
• 1 cup (225 ml) chopped nuts (optional)
• Cream Layer:
• 1 8oz. pkg. cream cheese, softened
• 1/2 cup (125 ml) powdered sugar
• 1/2 8 oz (224 grm). carton Cool Whip, thawed
• Pudding Layer:
• 2 3 oz (84 grm). pkgs. instant lemon pudding
• 2-1/2 cups (600 ml) milk
• Topping:
• 1/2 8 oz (224 grm). carton Cool Whip
• chopped nuts

Preparation

• Crust:
• Blend flour, margarine and chopped nuts and press into 9 inch x 11 inch baking pan sprayed with cooking spray.
• Bake in a 350 degree (175 C.) oven for 15 to 20 minutes.
• Remove from oven and cool for 1/2 hour.
• Cream Filling:
• Mix cream cheese, powdered sugar and Cool Whip and spread over baked crust.
• Pudding Layer:
• Mix instant pudding and milk and spread over cream layer.
• TOP with remaining Cool Whip and more chopped nuts.
• Cover and chill.

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