Melt butter; mix in flour and walnuts.
Line a baking pan with mixture and bake for 15 minutes at 325\u00b0.
Mix cheese, sugar and Cool Whip together and place on baked crust.
Put pudding mix and milk together in blender for 2 to 3 minutes.
Put on top of cheese layer.
Add Cool Whip on top of this.
Cream butter, 1/2 cup of the sugar and flour in mixing bowl. Add egg yolks; beat well.
Stir in lemon rind, juice and milk.
In a different bowl, add salt to egg whites and beat until stiff. Slowly add in remaining 1/2 cup of sugar; fold into first mixture. Pour into 1 1/2-quart buttered baking dish.
Set dish in shallow pan, containing boiling water 1-inch deep.
Bake in 325\u00b0 oven for 1 hour.
Cool.
Serve with or without whipped cream.
Bake our lemon chiffon cake mix in tube pan as directed.
Cool. Cut cake in half horizontally.
Fill cake with Pineapple Filling (following).
Frost with our lemon fluff frosting mix.
Make a wreath on top of cake with fresh mint leaves or green leaf gumdrops.
Combine pudding mix, gelatin, 1/2 cup of the sugar and 1/4 cup of the water in medium saucepan.
(I use the microwave.)
Blend in egg yolks and remaining water.
Cook and stir over medium heat until mixture comes to a full boil.
Remove from heat.
Blend together flour, butter and pecans.
Pat out this mixture smoothly into a 9 x 13-inch pan.
Bake at 375\u00b0 for 20 to 30 minutes.
Let cool completely.
Blend together cream cheese, 1/2 bowl Cool Whip and powdered sugar.
Beat the pudding and milk until thick, 1 to 2 minutes.
Pour the lemon instant pudding mixture on top of the Philadelphia cream cheese and Cool Whip layer.
Place other half bowl Cool Whip on top of this layer and sprinkle with nuts.
Cool overnight.
Keeps well in refrigerator for one week or more.
Mix flour, oleo and pecans.
Mix and press in greased pan. Bake 15 minutes at 375\u00b0.
Mix cream cheese, powdered sugar and 1 cup whipped topping and pour over cooled mixture.
Chill.
Next mix lemon instant pudding and milk.
Whip until thick and pour on cream cheese.
Top with whipped cream if desired.
Mix flour, nuts and margarine.
Put in a 9 x 13-inch pan. Bake at 375\u00b0 for 18 to 25 minutes.
Beat the cream cheese, powdered sugar and 1 1/2 cups Cool Whip.
Put on top of baked layer.
Mix lemon pudding with milk.
Pour on top of second layer. Put a topping of Cool Whip on top of third layer.
Sprinkle with nuts.
Mix together flour, margarine and walnuts.
Put on bottom of 7 x 11-inch pan.
Next, in separate bowl, beat together cream cheese, confectioners sugar and Cool Whip.
Spread over crust. Lastly, mix lemon instant pudding with milk.
Pour on top of second layer.
Chill and top with Cool Whip and chopped walnuts. Serve.
Beat lemon cake mix, lemon instant pudding, 1/3 cup oil, 1 cup water and eggs with mixer for 2 minutes.
Pour into greased and floured Bundt pan and bake at 350\u00b0 for 50 to 60 minutes or in a greased and floured 9 x 13-inch pan for 40 to 45 minutes.
Cut in first three ingredients.
Press into bottom of 9 x 13-inch pan.
Bake 15 minutes at 350\u00b0.
Cool.
Blend cream cheese, sugar and 1 cup Cool Whip with electric beater.
Spread carefully onto the cooled crust.
Mix and let set 3 small size lemon instant pudding and 1 1/2 cups milk per package.
Pour over cream mixture and then spread the rest of the Cool Whip over the pudding and use 1/4 cup nuts for decoration.
Stir cream cheese until very soft.
Gradually blend in 1/2 cup milk until smooth and creamy.
Add 1 1/2 cups milk and lemon instant pudding mix.
Beat slowly with mixer 1 minute.
Pour at once into a cooled, baked graham cracker crust.
Chill 1 hour or until firm.
Mix flour, melted butter, nuts and sugar.
Spread in 9 x 13-inch pan.
Cook at 350\u00b0 for 10 minutes.
Cool.
Beat together cream cheese with 1/4 cup of sugar and the milk.
Fold in 1/2 of Cool Whip.
Spread this mixture over cool crust.
Make lemon instant pudding according to directions.
Top over cream cheese mixture.
Chill, then spread remaining Cool Whip on top.
Decorate with nuts (if desired).
Mix crushed wafers, sugar and melted butter; spread in 9 x 13-inch pan; refrigerate.
Beat together cream cheese, powdered sugar and half container of Cool Whip; spread on first layer.
Mix lemon instant pudding and milk according to package directions. Spread on second layer.
Spread rest of Cool Whip on top. Refrigerate overnight.
Dissolve Jell-O in boiling water and add sugar and lemon juice.
Chill until thick (like pudding).
Whip and add to whipped chilled Pet milk.
Combine graham cracker crumbs and melted butter.
Press in bottom of 2 (9 x 13-inch) pans.
Pour Jell-O mixture over crumbs and chill.
This recipe may be cut in half.
Dissolve Jell-O in boiling water and add sugar and lemon juice.
Chill until thick (like pudding).
Whip and add to whipped chilled Pet milk.
Combine graham cracker crumbs and melted butter.
Press in bottom of 2 (9 x 13-inch) pans.
Pour Jell-O mixture over crumbs and chill.
This recipe may be cut in half.
br>Stir in 1 tablespoon lemon zest with the remaining flour
op Caramelized Sugar Spirals against lemon candies.
Note: For testing
Combine cream, vanilla extract, and lemon peel and juice in small
Mix the vanilla pudding and water together in a sauce pan.
Bring mixture to a boil and cook, stirring constantly, until mixture starts to thicken.
Remove from heat and sprinkle lemon jello over pudding mixture. Stir jello through until dissolved.
When cool, stir cool whip through.
In a four quart serving bowl drop one 8 inch layer cake.
Pour half of the pudding over cake, then spread half of the pineapple over pudding, then spread half of the cool whip over pudding.
Repeat layers, and refrigerate.
You may want to garnish with lemon slices to add that pretty touch.