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"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Ruby's Lemon Lush Recipe

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This recipe for Ruby's Lemon Lush, by , is from The Weaver Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Misty Dawn Sager


1 cup flour
1 stick soft margarine
1/2 cup pecans, chopped
4 tbsp brown sugar

1 cup confectioner's sugar
1 8 oz pkg cream cheese
1 cup Cool Whip

2 pkgs jello lemon instant pudding
3 cups milk

Remaining amount of Cool Whip

First layer:
Combine ingredients for first layer and mix well. Press into bottom of 9 x 13 inch baking dish.
Bake at 350 degrees for 12 to 15 minutes. Let cool slightly.

Second layer:
Mix ingredients for second layer well and spread over layer one while still warm.

Third layer:
Mix the lemon instant pudding with the milk. Stir well till smooth, then pour over layer two.

Fourth layer:
Top with the remaining Cool Whip. Refrigerate until ready to serve.

Personal Notes:
Personal Notes:

In memory of Ruby Weaver




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