Wednesday, July 18, 2007

Lemon Fluff

1 c. flour
1 stick margarine
1/2 c. grated nuts

Combine and press into 9x13 pan. Bake at 350 for 15 minutes. Cool.

1 - 8 oz. pkg cream cheese
1 c. Cool Whip
1 c. powdered sugar
2 small pkg. instant lemon pudding
3 c. milk

Mix cream cheese, Cool Whip, and powdered sugar.
Spread over cooled crust. Mix pudding with milk. Pour over cream cheese mixture. Top with remaining Cool Whip. Chill.

1 comment:

Vicky said...

This is one of my (and my family's) FAVORITE desserts ever! It's so versatile. Initially, when we got the recipe, it was called Pistachio Bars, but we've made them with chocolate pudding, butterscotch and yes, the lemon. They are always a hit at parties and pot lucks! :) Mmmm mmm! Now I am craving these. And I have everything in the house to make them, too..... :o)