Four Layer Lemon Delight
1 cup flour
1/2 cup margarine
1/2 cup chopped pecans
1 (8 ounce) cartons Cool Whip, plus
1 cup Cool Whip, divided
1 cup powdered sugar
1 (8 ounce) packages cream cheese, softened
2 (3 3/4 ounce) packages instant lemon pudding
1 tablespoon lemon juice
3 cups milk
Mix flour, margarine, and pecans.
Pat into a 13x9 inch baking dish and bake 15 minutes at 375 degrees; cool.
Beat 1 cup Cool Whip, powdered sugar, and cream cheese until fluffy.
Spread evenly on nut crust.
Stir together pudding mix, lemon juice and milk; when thickened, spread over the second layer.
Spread remaining container of Cool Whip evenly over top.
Refrigerate at least 4 hours.
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