Mixture #1: 1 cup flour ¼ cup brown sugar ½ cup melted margarine 1 cup chopped pecans Mix and press into a 9 x 12 pan. Bake at 350 for 15 minutes. Cool Mixture #2: 8 oz cool whip 8 oz cream cheese ¾ cup sugar 1 tsp vanilla Mix and spread over cooled crust (mixture #1) Mixture #3: 1 large can lemon pie filling Spread over mixture #2
Topping: 8 oz cool whip Spread over mixture #3. Keep refrigerated
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.