Blend together flour, oleo and pecans; bake at 350\u00b0 until very light brown. Mix together cream cheese, 1 cup Cool Whip and powdered sugar. Spread over crust. Prepare instant lemon pudding with milk. Mix until slightly thickened and spread over cheese mixture. Top with remaining Cool Whip.
Chill and serve.
In a medium saucepan, combine sugar and cornstarch. Stir in milk, lemon juice, and egg yolks. Cook over medium heat until thick, stirring constantly. Remove from heat, and stir in butter or margarine and lemon peel. Cool slightly. Fold in sour cream. Spread filling in crust. Refrigerate for 2 hours until set. Store in the refrigerator.
Mix flour, oleo and nuts.
Press into 13 x 9-inch pan.
Bake 15 or 20 minutes in 350\u00b0 oven.
Combine cheese and Cool Whip. Spread over cooled crust.
Mix lemon pudding with milk until smooth and thick, spread over Cool Whip layer.
Spread leftover Cool Whip over the lemon layer, sprinkle with extra nuts.
Mix flour, butter and walnuts.
Press into 9 x 13-inch pan. Cook 15 minutes at 350\u00b0.
Cool.
Beat cream cheese, powdered sugar and Cool Whip together.
Spread over cool crust.
Mix lemon pudding and cold milk together to make third layer.
Top with thin layer of Cool Whip.
Sprinkle with nuts.
Refrigerate.
Combine the flour, butter, 1 tablespoon sugar and nuts. Spread the
mixture
in a 13 x 9-inch glass pan.
Bake at 350\u00b0 until brown.
Combine
the
cream
cheese, powdered sugar and Cool Whip. Spread
this
mixture
on\ttop of the crust.
Whip lemon pudding and
milk
and
pour over the other two layers. Cover with additional Cool Whip and chopped nuts.
Mix the pecans, flour and butter.
Spread in a 13 x 9-inch dish.
Bake 20 minutes at 350\u00b0.
Beat together the cream cheese, sugar and Cool Whip.
Spread on first layer.
Mix the pudding, milk and lemon flavoring.
Spread on second layer.
Spread remaining Cool Whip on top.
Combine margarine, flour and walnuts.
Press mixture into a 9 x 13-inch pan.
Bake in preheated oven at 350\u00b0 for 20 minutes; cool.
Beat softened cream cheese, confectioners sugar and Cool Whip together until smooth.
Spread over cooled crust.
Make lemon pudding as directed on box.
Spread over cream cheese mixture. Top with Cool Whip and finely chopped walnuts, cover and refrigerate.
Follow steps like layers:
(1) Melt butter; mix with flour, 1 tablespoon sugar and pecans.
Make into crust.
Butter pan or casserole lightly before spreading with mixture.
Bake at 350\u00b0 until golden brown.
Let cool.
(2) Mix and layer cream cheese, 1 cup sugar and 1 cup Cool Whip.
(3) Beat until stiff pudding and milk and layer the lemon pudding.
Cover with rest of Cool Whip.
In another bowl, mix cream cheese, Cool Whip and confectioners sugar.
Spread this mixture on top of cooled mixture.
Next, spread lemon pie filling over cream cheese mixture.
Refrigerate until ready to serve.
Top with Cool Whip, if you like.
Mix flour, butter and 3/4 cup chopped walnuts together.
Press onto the bottom of a 9 x 13-inch baking pan to cover the bottom as a crust.
Bake at 350\u00b0 for 20 to 30 minutes, until firm.
Let cool.
Mix the cream cheese with 1 container Cool Whip; spread over cooled crust.
Prepare lemon pudding according to directions; spread as next layer.
Top with 1 container Cool Whip; add nuts.
Mix flour, walnuts and margarine; press into the bottom of a 9 x 13-inch pan.
Bake at 375\u00b0 for 20 minutes.
Cool.
Blend cream cheese with 1 cup 10x sugar.
Fold in one container of La Creme and spread mixture over cooled crust.
Prepare pudding with just 3 cups of milk, adding lemon rind.
Spoon this over the cheese layer.
Melt margarine and mix with crumbs.
Add nuts.
Mix cream cheese, sugar and 1 cup Cool Whip and spread on crust.
Mix pudding milk and lemon extract; spread on last layer.
Top with remainder of Cool Whip.
Mix oleo and flour until crumbly and press lightly into 9 x 13-inch pan.
Bake at 375\u00b0 until done.
Cool.
Mix cream cheese, sugar and Cool Whip.
Spread on top crust.
Mix instant pudding, milk and lemon juice.
Spread over top of first mixture.
When set, spread Cool Whip over top.
Crush Pecan Sandies. Mix the Sandies with melted margarine. Press into a 9 x 13 pan. Bake at 375\u00b0 for 15 minutes or until lightly brown. Using a mixer, blend cream cheese, confectioners sugar and Cool Whip. Spread on cooled crust. Mix lemon pudding and milk. Spread on top of cream cheese mixture. Spread rest of Cool Whip over lemon mixture. Crush the remaining Pecan Sandies that you reserved and sprinkle on top of the spread Cool Whip.
ool Whip, remaining walnuts, and lemon zest.
Refrigerate 1-2
Melt margarine. Mix with flour and nuts. Spread into 9 x 13-inch pan. Bake 15 minutes or until golden brown. Let cool. Cream together cream cheese, sugar and lemon flavoring. Fold in Cool Whip. Leave enough to spread on top. Spread on crust. Mix pudding and milk. Stir until thick. Spread over cream cheese mixture. Spread remaining Cool Whip. Refrigerate.
Mix margarine, chopped nuts and flour together until crumbly; press into sheet cake pan.
Bake at 350\u00b0 for 20 minutes.
Cool. Beat together the Cool Whip, cream cheese and powdered sugar; spread over cooled crust.
Mix lemon pudding and milk; spread over cream cheese mixture.
Top with Cool Whip; sprinkle with nuts. Refrigerate overnight.
Serves 12.
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 together margarine, flour and pecans and pack in baking dish (9 x 5-inch).
Bake at 400\u00b0 for 10 to 12 minutes.
Mix together sugar, cream cheese and 3/4 of Cool Whip (save enough for topping).
Spread mix on cool crust.
Mix together pudding, milk and lemon juice and spread over cream mixture.
Top with Cool Whip that was saved and sprinkle with chopped pecans.
Chill overnight.
nother bowl, whisk together the lemon pudding mix and milk for