Crust:
□ 1 1/2 cups flour
□ 1 1/2 cups ground walnuts
□ 1 1/2 sticks of butter
□ 1 1/2 cups ground walnuts
□ 1 1/2 sticks of butter
Filling:
□ 8 oz cream cheese
□ 1 cup powdered sugar
□ 1 tsp vanilla
□ 1 cup of Cool Whip
□ 1 cup powdered sugar
□ 1 tsp vanilla
□ 1 cup of Cool Whip
Topping:
□ 2 small packages instant lemon pudding
□ 3 cups cold milk
□ 3 cups cold milk
Crust:
Using a pastry cutter, combine ingredients for crust and pat into the bottom of 9x13 pan.
Bake at 325°F for 30 minutes. Let cool.
Filling:
Mix well and spread over cool baked crust. Refrigerate.
Topping:
Mix packages of lemon pudding with 3 cups of cold milk. Once mixture has thickened, pour over filling.Top off with more Cool Whip and nuts, if desired.
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