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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 6 |
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When this is done right, it is unforgettable and highly desired by all who try it. If you don't get it quick, usually there isn't any left. This makes a 9x13 pan or you can 1/2 it, to fit an 8x8. this recipe is from a dearly departed friend of my family, Ellie. Ingredients:
1 cup oleo, softened |
2 cups flour |
1 cup walnuts, finely chopped |
1 teaspoon lemon peel, finely grated |
8 ounces cream cheese, softened |
16 ounces cool whip |
1 cup confectioners' sugar |
2 (3 1/2 ounce) packages instant lemon pudding |
3 cups milk |
Directions:
1. Cut margarine into flour until it forms a crumbly dough.
2. Add the nuts.
3. Spread into a 9x13 ungreased pan, and cook at 350°F until lightly browned (20-25 minutes).
4. Cool Completely.
5. In a bowl: add together 8 oz. Cool Whip with confectioners sugar, lemon peel, and cream cheese. Blend.
6. Spread over cooled crust and refrigerate for 1 hour.
7. Mix pudding with the milk until smooth.
8. Spread over the refrigerated layer of cheese mix. Refrigerate for another hour.
9. Spread remaining Cool Whip on dessert and garnish with chopped nuts.
10. Serve!
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