"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Lemon Cooler Recipe

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This recipe for Lemon Cooler, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, August 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1-1/2 sticks butter OR margarine
1-1/2 cups flour
1/2 cup chopped walnuts

Filling:
8 oz cream cheese
1 cup powdered sugar
1/2 cup whipped topping
2 pkg instant lemon pudding mix
3 cups milk

Directions:
Directions:
For crust, melt margarine and mix with flour and walnuts. Spread in a 9x13 inch pan. Bake at 350 degrees for 15 minutes. Let cool.

For filling: Combine cream cheese, powdered sugar and whipped topping in a bowl. In another bowl, mix pudding and milk. Combine two mixtures; mix well with electric mixer. The filling will thicken. Spread over crust and let set in refrigerator. Before serving, top with whipped topping and sprinkle with more chopped nuts if desired.

 

 

 

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