1 1/2 stick
1 1/2 c
chopped nuts plus more for sprinkling on top
8 ounce cream cheese
pkg. instant lemon pudding
1Preheat oven to 350 degrees.
2Cut butter into flour until mixture is crumbly, pea-size. Stir in chopped nuts.
3Press into 9x13 baking pan and bake 15 -20 minutes until light brown.
Remove from oven and cool completely.
4Beat cream cheese and powdered sugar until creamy. Fold in 1 cup of the cool whip. Spread over cooled crust.
5Mix jello and milk until well mixed and creamy, pour over cream cheese layer and spread evenly.
6Top with 2 cups cool whip and chopped nuts if desired.
Kay Wardell klwardell - Sep 3, 2012
I have made a similar desert only used crushed lemon sandwich cookies as crust. I used to use the lemon pudding but now use a can of lemon pie filling instead. We love this recipe.
Dawn Lungstrom emit1961 - Sep 4, 2012
Oh that sounds like a VERY good variation! I will try it next time I make this. I get many requests for this dessert! I also alternate pudding flavors, pistachio, butterscotch, chocolate are all excellent!
When you do the cookie crust do you use the stick of butter and melt then add to the crushed cookie and then pat in the pan?
Kay Wardell klwardell - Sep 5, 2012
Yes I melt butter and add to the crushed cookies but reserve some crushed cookies before adding the butter to sprinkle on top. We really love it. The other pudding variations sounds really good the possibilities are endless