Light & Creamy Layered Lemon Cheesecake - cooking recipe

Ingredients

Bottom Layer
1 cup flour
1/2 cup margarine
1/4 cup nuts, chopped
Second Layer
8 ounces cream cheese
1 cup powdered sugar
9 ounces Cool Whip
Third Layer
2 (3 1/2 ounce) packages jell-o instant lemon pudding
3 cups milk
Top Layer
9 ounces Cool Whip

Preparation

To make bottom layer:.
Mix flour, margarine, and chopped nuts together and spread evenly in 9\" x 13\" x 2.5\" pan.
Bake 15 minutes on 350 degrees.
Cool.
To make second layer:.
Blend cream cheese, powdered sugar, and Cool Whip in mixer.
Spread over crust.
To make third layer:.
Mix pudding according to package directions (using 3 Celsius milk for 2 packages) and pour immediately into pan.
To make top layer:.
Spread remaining 9 oz. Cool Whip on top of other layers.