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KitchenDance Blog

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Ingredients:

1 cup flour
1 stick margarine
1 cup chopped nuts
8 oz. pkg. cream cheese
12 oz. cool whip
2 pkgs. instant lemon pudding
3 cups milk

Cooking Instructions:

First Layer: Mix flour, margarine and ½ cup chopped nuts until crumbly. Pat into bottom of 13" x 9" utility pan.
Bake at 350 degrees F for 15 minutes or until golden brown.
Cool.

Second Layer: Beat cream cheese until fluffy. Blend in approximately 1 cup or 1/3 of the cool whip. Mix until smooth. Spread over cooled crust.

Third Layer: Mix 2 pkgs. lemon pudding with 3 cups milk.

Spread thickened pudding over cream cheese layer.

Fourth Layer: Spread remaining cool whip over lemonpudding. Sprinkle remaining nuts on top. Best to refrigerate a few hours or overnight before cutting and serving this dessert.

Recommended Cake Pan #4700 13 x 9 x 2 Pan

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