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- Lemon dessert
- Mrs. Wiggs
Serves/Makes:1 13X9 inch pan
- 1/4 cup (60 ml) chopped nuts
- 1-1/2 cups (350 ml) flour
- 1/2 cup (125 ml) butter, melted
- 3 tbsp (45 ml) sugar
- 1 8 oz (224 grm). pkg. cream cheese
- 1/2 cup (125 ml) conf. sugar
- 1 12 oz (336 grm). cont. Cool Whip
- 1 3 oz (84 grm). pkg. vanilla pudding
- 1 3 oz (84 grm). pkg. lemon pudding
- 2-1/2 cups (600 ml) milk
- Mix nuts, flour, butter, and sugar well.
- Spray bottom of 9X13 inch pan with Pam.
- Press mixture into bottom of pan evenly.
- Bake at 350 degrees (175 C.) for 15-20 minutes.
- Mix cream cheese, confectioners sugar, and 1/2 of Cool Whip.
- Spread on cooled crust.
- Mix puddings and milk.
- Beat until thick.
- Spread on top of cream cheese mixture.
- Spread remaining Cool Whip on top of pudding.
- Cover and refrigerate at least four hours.
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