Ingredients:
1 cup flour
1 cup nuts, chopped
1/2 cup butter
8 ounces cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip
2 (3 oz.) pkgs. lemon instant pudding
3 cups milk
1 cup Cool Whip
1/2 cup nuts (optional)
Mix flour, nuts and margarine. Press in 9 x 9 suare pan. Bake at 375* for 15 minutes. Cool on wire rack.
Combine cream cheese and sugar in bowl of electric mixer and beat until smooth. Fold in cool whip.
Spread on cooled crust.
Mix pudding and milk, beat with whisk until smooth and incorporated. Spread on cream cheese mixture. Chill until set.
Top with cool whip and sprinkle on nuts, if desired.
1 cup flour
1 cup nuts, chopped
1/2 cup butter
8 ounces cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip
2 (3 oz.) pkgs. lemon instant pudding
3 cups milk
1 cup Cool Whip
1/2 cup nuts (optional)
Mix flour, nuts and margarine. Press in 9 x 9 suare pan. Bake at 375* for 15 minutes. Cool on wire rack.
Combine cream cheese and sugar in bowl of electric mixer and beat until smooth. Fold in cool whip.
Spread on cooled crust.
Mix pudding and milk, beat with whisk until smooth and incorporated. Spread on cream cheese mixture. Chill until set.
Top with cool whip and sprinkle on nuts, if desired.
Note: You can switch out the lemon pudding for another flavor; e.g., chocolate or pistachio. Let your personal taste guide you!
Enjoy!
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