Lemon Heaven (courtesy of Bishop Bonnar’s sister Cathy)
Ingredients
- 1 ½ cups of all-purpose flour
- 1 cup finely chopped walnuts or pecans
- ¾ cup butter, softened
- 1 cup sifted powdered sugar
- 1 8 oz. package of cream cheese, softened
- 2 8 oz. containers of whipped topping, thawed
- 2 3.4 oz. boxes of instant lemon pudding
- 3 cups milk
Preparation
- Preheat oven to 375°
- Combine flour and walnuts in bowl, cut in butter until mixture resembles coarse crumbles
- Press into bottom of 9 x 13 baking pan. Bake for 20 minutes. Cool
- Combine cream cheese and sugar, mix until creamy
- Fold in one container of whipped topping
- Spread over cooled crust
- Place both boxes of pudding mix in bowl
- Add 3 cups of milk
- Whisk until thickened, about 2 minutes
- Spread evenly over cream cheese mixture
- Spread remaining whipped topping over pudding layer
- Cover with plastic wrap and refrigerate several hours or overnight
Category
Cookies/Desserts/Sweets