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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I have not tried this recipe. Columbia's Second Century Cookbook. The recipe was submitted by Mary Beth Minchin. Ingredients:
1 1/2 cups flour |
1/2 cup chopped pecans |
3/4 cup oleo (butter) |
1 cup powdered sugar |
1 1/4 cups cool whip |
8 ounces cream cheese |
3 cups milk |
3 ounces instant lemon pudding |
Directions:
1. First Layer: Mix and pat into a 13x9-inch greased pan. Bake at 350 for 15 minutes. Cool.
2. Second Layer: Whip until smooth. Spread over first layer.
3. Third Layer: Mix at low speed and spread in pan. Refrigerate until ready to use.
4. Top with remaining cool whip.
5. Notes: Buy the largest cool whip (12oz). This dessert makes a large dish and goes a long way.
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