Lemon Lust Dessert
photo by KerfuffleUponWincle
- Ready In:
- 3hrs
- Ingredients:
- 9
- Yields:
-
12 portions
- Serves:
- 12-16
ingredients
- 1 cup oleo, softened
- 2 cups flour
- 1 cup walnuts, finely chopped
- 1 teaspoon lemon peel, finely grated
- 8 ounces cream cheese, softened
- 16 ounces Cool Whip
- 1 cup confectioners' sugar
- 2 (3 1/2 ounce) packages instant lemon pudding
- 3 cups milk
directions
- Cut margarine into flour until it forms a crumbly dough.
- Add the nuts.
- Spread into a 9x13 ungreased pan, and cook at 350°F until lightly browned (20-25 minutes).
- Cool Completely.
- In a bowl: add together 8 oz. Cool Whip with confectioners sugar, lemon peel, and cream cheese. Blend.
- Spread over cooled crust and refrigerate for 1 hour.
- Mix pudding with the milk until smooth.
- Spread over the refrigerated layer of cheese mix. Refrigerate for another hour.
- Spread remaining Cool Whip on dessert and garnish with chopped nuts.
- Serve!
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Reviews
-
Nice lemony flavor ~ I liked the toasted walnuts in the crust, and on top, and the zest in the cream cheese layer ~ NOTE: The cool whip amount to be mixed with the cream cheese and confectioners sugar is NOT specified in the directions ~ I used 1 cup! I made this dessert with sugar-free pudding, and maybe that was the reason it was very soft when I tried to serve it, even after chilling 4 hours,. I sent six pieces home with my son for his family, and stuck my dish into the freezer for 1 1/2 hours before trying to slice it again! Tomorrow, I'll serve it as a frozen dessert. Made for Fall PAC 2011.
RECIPE SUBMITTED BY
<p>I live in beautiful central maine. I am new to- college after kids life- and am heading towards a new career!</p>
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