1 - 10 of 128 for lemon lush

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Using a pastry ... Mix packages of lemon pudding with 3 ... has thickened, pour over filling. Top off with more Cool Whip and nuts, if desired. See also:

Blend and press ... packages of instant lemon pudding and add ... cream cheese mixture. Spread remaining Cool Whip over all. Sprinkle with nuts. Refrigerate.

Mix as for pie crust. Spread in pan. Bake 15 to 20 minutes at 375 degrees. Cool. Mix: 1 (8 oz.) pkg. cream cheese 1/2 of a 9 oz. container of Cool ...

You will have ... sugar. Mix the lemon pudding according to ... not cover the lemon topping with aluminum foil as the lemon will "eat" the foil. Serves 15.

Combine ingredients for crust. Press into 9"x13" pan. Bake at 350 degrees for 1/2 hour. Mix cream cheese and Cool Whip together, spread over cooled ...

Mix together like pie crust. Put into cake pan and bake 15 minutes at 375 degrees. Mix: Spread on baked crust. Top with 2 small packages instant ...

Press into 9x13 ... small packages instant lemon pudding with 3 ... 2-3 minutes. Spread on cream cheese. Cover with Cool Whip. Refrigerate 4 hours or more.

Mix and pat into bottom only of 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Cool. 1 c. powdered sugar 1 c. Cool Whip Mix thoroughly and ...

Mix the first ... 2 boxes instant lemon pudding and 3 cups of cold ... mixer. Spread on top of cheese mixture. Top with more Cool Whip and chopped nuts.

Mix butter and ... Beat 2 packages lemon pudding mix with ... Spread with more Cool Whip. Chill at least 30 minutes. Cut into squares. Put cherries on top.

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