Ingredients
- 2 cups flour
- 2 sticks butter, melted
- 8 ounces cream cheese
- 1 cup powdered sugar
- 8 ounces container Cool Whip
- 2 reg. size containers lemon pudding
- 3 cups milk
- 1/2 cup chopped nuts
Make it step by step
- Mix flour and melted butter with a beater. Pack on bottom of 13 x 9 inch pan. Bake at 350 degrees about 20 minutes. Let cool. Beat cream cheese and powdered sugar. Blend in 1 cup whipped topping. Smooth mixture over cooled pastry.
- Beat instant pudding with milk until thick. Spread over cheese layer. Top with remaining whipped topping. Sprinkle with chopped nuts. Refrigerate overnight or at least 3 hours. When ready to serve, cut into 24 bars.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Liz, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.