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Results 1 - 10 of 178 for layered lemon dessert
Mix well and press in ... cooled crust. Whip and pour over 2nd layer. Cover with balance of 9 ounce Cool Whip. Refrigerate, may be made a day ahead.
Mix flour, butter and chopped ... over crust. Mix lemon pudding according to package directions. Pour over cream cheese layer. Allow to set-up in ... serve cut in squares.
Cut butter into flour as ... filling. Refrigerate until serving. When I make it, I add several drops of lemon extract to bring out the lemon flavor.
Mix and press into 9 ... Whip Spread on Layer 2: 3 c. milk Beat ... whipped cream or Cool Whip and sprinkle with chopped pecans. Keep refrigerated.
Mix, pat in bottom of baking dish and bake 15 minutes at 350 degrees. (If you want thinner crust, use 1/2 these ingredients.) Mix, spread ...
Mix and pat into 9x13 ... Spread over second layer. Spread remaining Cool Whip ... chill. NOTE: Chocolate pudding may be substituted for lemon.
Mix flour, butter, and nuts like pie crust. Press into 7 x 11 inch pan. Bake at 350 degrees for 15 minutes. Cool completely. Beat Cool ...
Melt butter and add flour ... chopped nuts. (Best if each layer is allowed to chill.) Chill for 2 hours before serving. Approximately 15 servings.
Mix ingredients well and pat ... packages of instant lemon (or chocolate) pudding mix with ... of cream cheese layer. Make another package of ... pecans or almonds. Chill.
First Layer: 1/2 cup butter, 1 ... Layer: 2 packages lemon pudding and 3 cups milk. ... sprinkle 1/2 cup nuts on top. This may be made a day ahead.
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