Summary
Yield | |
---|---|
Source | Julie Whitt (2001) |
Prep time | 30 minutes |
Cooking time | 20 minutes |
Total time | 50 minutes |
Ingredients
1 1⁄2 c
flour 1 1⁄2
sticks butter (melted) 1 c
nuts (finely chopped) 1 c
powdered sugar 8 oz
cream cheese 2 pk
whipped topping (9 oz. size) 2 pk
instant lemon pudding (5 1/2 oz size) 2 c
milkInstructions
Stir flour into melted butter and press into bottom of greased jelly roll pan. Press nuts over top and bake at 350° for 20 minutes. Cool completely. Stir together powdered sugar and cream cheese. Fold in one container of whipped topping. Spread over crust. Mix both boxes of pudding with milk and beat until thick. Spread over top, then layer second container of whipped topping over pudding. Serve chilled.
Notes
Variation: Instead of lemon pudding, use one box instant chocolate and one box instant vanilla pudding.