Lemon Meringue Dessert
1 cup flour
1 cup chopped nuts
1 stick (1/2 cup) margarine, softened
16 ounces cream cheese, softened
2 cups confectioners' sugar
2 small boxes instant lemon pudding
3 cups milk
Cool Whip topping, thawed
Mix flour, margarine and nuts and press into a 9 x 13-inch pan.
Bake at 350 degrees F for 20-25 minutes.
Using electric mixer, beat confectioners' sugar with softened cream cheese until smooth. Spread over cool crust.
Using mixer, beat instant pudding with milk for 3 minutes and spread on top of cream cheese.
Top with Cool Whip; refrigerate for 4 hours before serving.
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