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Title: Lemon Lust
Categories: Dessert Pie
Yield: 8 Servings
| CRUST | ||
| 1 1/2 | c | Flour |
| 4 | tb | Melted butter |
| 1/2 | c | Chopped pecans |
| FILLING | ||
| 8 | oz | Cream cheese |
| 1 | c | Confectioner's sugar |
| 1 | c | Cool Whip |
| 2 | pk | Env. instant lemon pudding |
| 3 | c | Milk |
Mix the crust ingredients and press on the bottom of a 9 x 13 baking dish and bake for 15 minutes at 350. (Do NOT overbake). Let crust cool.
Beat sugar and cream cheese until smooth. Fold in Cool Whip and spread on the cooled crust.
Mix the pudding mix and milk togehter with electric beater until the mixture is thick (approx. 5 minutes). Pour this over cream cheese mixture. Spread the remaining Cool Whip over the top of the pudding and sprinkle with crushed nuts. REFRIGERATE FOR AT LEAST AN HOUR BEFORE SERVING.
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