Lemon Lust

Let’s make it

1. Preheat the oven to 350°F. Lightly grease a 9 × 13-inch pan. Cut the margarine into the flour, stir in ½ cup nuts and press evenly into the pan.
2. Bake for about 20 minutes, until lightly golden. Cool completely, then refrigerate until cold.
3. Beat cream cheese and powdered sugar until smooth. Fold in 1 cup whipped topping. Spread over the crust and chill for 10 minutes.
4. Whisk both pudding mixes with the cold milk for 2 minutes. Let stand for about 5 minutes to thicken, then spread over the cheese layer. Chill for 10 minutes.
5. Spread the remaining 2 cups whipped topping over the pudding and sprinkle with the remaining nuts. Cover and refrigerate at least 4 hours, or overnight.

From the complete review edition, page 14. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.