Four-layer dessert

15 Servings

Ingredients

Quantity Ingredient
1 cup Flour
½ cup Butter or margarine; (1 stick)
¾ cup Pecans or other kind of nut; divided
1 pack (8-oz) cream cheese
1 cup Powdered sugar
1 cup Cool Whip
2 Boxes; (3.4-oz ea) instant lemon pudding mix
3 cups Milk
Cool Whip for topping

Directions

LAYER #1

LAYER #2

LAYER #3

Preheat oven to 350 degrees. Grease 13x9-inch pan.

LAYER #1 Mix together flour, butter or margarine, and ½ cup of the chopped nuts. Press mixture onto the bottom of prepared 13x9-inch pan. Bake at 350 degrees 15 minutes; cool.

LAYER #2 Beat powdered sugar into cream cheese; fold in 1 cup Cool Whip.

Spread on top of first layer and refrigerate until cool.

LAYER #3 Mix together instant pudding mix and 3 cups milk. Beat until thick. Pour over second layer and refrigerate until set.

When set, top with remaining Cool Whip and sprinkle with remaining nuts.

Yield: About 12-15 servings.

Formatted and submitted by Helen Simmons <simmons@...) to the TNT recipe list, December 1, 1997.

Recipe by: Grandmother Ruth Richmond Posted to TNT - Prodigy's Recipe Exchange Newsletter by Helen <simmons@...> on Dec 1, 1997

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