"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich


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This recipe for LEMON FLUFF DESSERT, by , is from CUP OF LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, February 3, 2011


1 cup of flour
2 tbsp sugar
1 stick margarine
1/2 cup chopped pecans
1 cup powdered sugar
1 cup Cool Whip, 8 oz container
2 pkgs Instant Lemon Pudding
3 cups of milk
1 8oz pkg of softened Cream Cheese

Crust: Mix 1 cup of flour with 2 tbsp of sugar. Cut in margarine into flour mixture. Add pecans. Work ingredients together and press into 13" x 9" pan. Bake at 350 for 20 minutes.

First layer: Beat Cream Cheese until fluffy. Stir in powdered sugar and Cool Whip. Save a little of the Cool Whip to frost the 3rd layer.

Second layer: Mix and prepare Lemon Pudding as directed on box. Spread evenly over cheese layer.

Third layer: Frost with remainder of Cool Whip and chill several hours or overnight.




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