1 c. cold milk
1 (3 3/4 or 3 5/8 oz.) pkg. instant vanilla pudding mix
3/4 c. butter
2 c. sifted powdered sugar
1 tsp. grated lemon peel
1/2 tsp. vanilla
1 rectangular sponge cake, cut into 12 (1 1/2 inch) squares
2/3 c. coarsely chopped nuts

Beat together milk and pudding mix just until combined. Cream butter; gradually add sugar, beating until fluffy. Stir in peel and vanilla. Gradually add pudding to butter mixture, beating well. Spread pudding mixture on top and sides of cake squares. Dip tops in nuts. Chill. Top with maraschino cherry slice, if desired. Makes 12 servings.