Lemon Lush
adapted from a friends mom's recipe
Crust
1/2 pkg. Pecan Shortbread Cookies, crushed
3 T butter, melted
Cream Cheese Layer:
8 oz. cream cheese, softened
1 cup confectioners sugar
1 cup cool whip
Pudding Layer:
2 small packages of Instant Lemon Pudding
3 cups milk (I used 2%)
Top Layer:
Cool Whip
Mix crushed cookies and butter and press into an 8 x 11 glass Pyrex baking pan.
Bake for 10 minutes in a 350 degree oven. Cool.
While the crust is cooling, mix softened cream cheese with the confectioners sugar. Fold in the cup of cool whip. Spread over cooled crust and refrigerate for 30 minutes.
Mix lemon pudding with 3 cups of milk and spread over cream cheese layer. I then refrigerate this layer for at least another 30 minutes before spreading the cool whip on top.
This recipe is shared by Me and My Pink Mixer
3 T butter, melted
Cream Cheese Layer:
8 oz. cream cheese, softened
1 cup confectioners sugar
1 cup cool whip
Pudding Layer:
2 small packages of Instant Lemon Pudding
3 cups milk (I used 2%)
Top Layer:
Cool Whip
Mix crushed cookies and butter and press into an 8 x 11 glass Pyrex baking pan.
Bake for 10 minutes in a 350 degree oven. Cool.
While the crust is cooling, mix softened cream cheese with the confectioners sugar. Fold in the cup of cool whip. Spread over cooled crust and refrigerate for 30 minutes.
Mix lemon pudding with 3 cups of milk and spread over cream cheese layer. I then refrigerate this layer for at least another 30 minutes before spreading the cool whip on top.
This recipe is shared by Me and My Pink Mixer
Doesn't it look heavenly??
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