Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.

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518 - Lemon Delight

(by Shirley McNevich)


2 cups flour
2 sticks Parkay margarine (melted)
1 cup chopped nuts
2 - 8oz. Philly cream cheese
2 cups Domino's powdered sugar
2 - 3.5oz. boxes Jell-O lemon instant pudding
3 cups milk
1 - 8oz. Cool Whip (thawed)

In a bowl add flour, melted Parkay and nuts--stir together with a fork. Grease a 9 x 13
x 2" cake pan and press the nut mixture all over the bottom of the cake pan. Bake at
350 degrees for 20 minutes. Remove from oven and let it cool. In a mixer beat cream
cheese and powdered sugar until smooth and spread cream cheese mixture on
cooled crust. In a mixer beat pudding mixes and milk and spread pudding mixture on
top of cream cheese mixture. Spread Cool Whip over the top. Chill overnight.

 

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• prev: 517 - Zucchini Casserole
• Index
• next: 519 - Pumpkin Crunch

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cooking, recipes, cake, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert, soup, food