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


  1. Mix flour, margarine and nuts and press into a 9 x 13-inch pan.
  2. Bake at 350 degrees F for 20-25 minutes.
  3. Using electric mixer, beat confectioners' sugar with softened cream cheese until smooth. Spread over cool crust.
  4. Using mixer, beat instant pudding with milk for 3 minutes and spread on top of cream cheese.
  5. Top with Cool Whip; refrigerate for 4 hours before serving.

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