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Layered Lemon cream Recipe

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This recipe for Layered Lemon cream, by , is from Shelley's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelley Loftsgard Sharp

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1/2 cup margarine (melted)
2 cups graham cracker crumbs
1/2 cup chopped walnuts

Filling:
1 8 ounce package cream cheese
2 tbsp milk
1 8oz container Cool Whip
2 (3 3/8 oz) pkgs instant pudding
3 cups milk

Directions:
Directions:
Mix ingredients for crust. Spread on bottom of 9 x 13 pan, reserving 1/2 cup for garnish. Bake for five minutes at 350. Cool crust.

Beat cream cheese and 2 tbsp milk until light and fluffy. Fold in one half of the Cool Whip. Spread over cooled crust. Prepare pudding with 3 cups of milk. Spread over cream cheese layer. Top with remaining Cool Whip. Sprinkle with reserved crumbs and chill

 

 

 

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