Mom’s Lemon Dessert
Combine the following till crumbly and pat in a 9×13 cake pan:
1 1/2 cups flour
1 1/2 sticks margarine
3/4 cup chopped pecans
Bake at 375 for 15 minutes and let cool.
Then mix the following together and spread onto cooled crust.
1-8 oz pkg softened cream cheese
1 1/2 powdered sugar
2 cups cool whip
Next mix the following together and spread onto the cream cheese layer:
3 pkgs instant lemon pudding with 4 1/2 cups milk (i use sugarfree pudding)
Top with the rest of the 8 oz carton of cool whip and sprinkle with chooped pecans .