Lemon Pudding Bars

Rozie O’Brien
Inman, Kansas

1 c. flour
3/4 c. chopped pecans
1/2 c. butter, melted
2 T. sugar

Mix flour, 1/2 c of pecans (set 1/4 c. aside for later), butter and sugar in a mixing bowl. Place in the bottom of a greased cake pan. Press and flatten to all edges of the pan.  Bake at 350 degrees for 12-15 minutes. Take out as soon as the edge turns slightly golden.

While the crust cools. Mix the 2nd layer.

1 8oz. bar of softened Philadelphia cream cheese
1  1/4 c. of confectioners sugar
1  12 oz. carton of cool whip

Mix the cheese and sugar until smooth. Fold in 1/2 carton of cool whip

3rd Layer

4 c. cold milk
3 pks of instant lemon pudding (3.4 oz)

Mix milk and pudding. Spread on 2nd layer.

Take the other half of the cool whip and spread on top. Sprinkle with 1/4 c. of chopped pecans. Enjoy:)

Thank you for sharing this recipe Rozie!

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