LUSCIOUS LEMON DESSERT

(Lenore Francom and Loretta Sears)

1 cup flour

1 cube margarine

½ cup chopped nuts

1 8 ounce cream cheese

1 cup powdered sugar

1 12 ounce pkg. Cool Whip, divided

3 cups milk*

2 pkgs. (3 ¾ ounce) instant lemon pudding

Chopped nuts

Mix flour and margarine. Blend until crumbly. Add in chopped nuts. Pat in even layer in a 9 X 13 inch pan. Bake at 350 degrees until golden, about 20 minutes. Cool completely.

Blend cream cheese, powdered sugar and 1 cup of the Cool Whip. Spread this over the cooled crust.

Blend milk* with the instant lemon pudding. Beat until thickened. Spread this over the cream cheese filling. Let set a couple of hours. Top with remaining Cool Whip. Sprinkle with additional chopped nuts. Refrigerate 2 more hours.

*Note: For a pineapple dessert, use only 2 cups of milk and after the pudding thickens add 1 8 ounce can of crushed pineapple.