"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Lemon Cream Cheese Dessert Recipe

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This recipe for Lemon Cream Cheese Dessert, by , is from Wasserstrom Associates , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christina Viglione
Added: Friday, March 24, 2006


2 c. flour
2 sticks margarine
2 tbsp. sugar
1 c. chopped walnuts (optional)
2 (8 oz.) pkgs cream cheese
2 c. sugar
2 large boxes lemon pudding & pie filling (not instant)
1 c. sugar
1 c. cold water
2 eggs, well beaten
4 c. boiling water
1 large size Cool Whip

CRUST: Mix 2 cups flour, 2 sticks margarine, 2 tbsp. sugar and nuts. Pat into a 9 x 13 inch pan; bake at 400 for 15 to 20 minutes and let cool.

FILLING: Beat cream cheese and 2 cups sugar until fluffy. Spread over cooled crust; chill for 20 minutes. Mix in large saucepan 2 boxes lemon pudding mix, 1 cup sugar, 1 cup cold water and 2 beaten eggs. Add 4 cups boiling water and cook pudding until thick. Cool lemon filling and spread over cream cheese filling. Let cool then top with whipped cream.




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