Served this for dessert the other night when we had friends over and they really loved it. It is a great summer dessert, light and cold and we ended our Spaghetti and Meatballs dinner with it. It was a hit!
Ingredients for Crust:
• 1 1/2 cups flour
• 1 sticks margarine
1/2 cup chopped pecans
Filling:
• 1 (8 oz. each) package cream cheese, softened
• 1/2 cups confectioners’ sugar
• 3 cups whipped topping
• 2 boxes (4 serving size) instant lemon pudding
• 3 cups milk
Preparation:
Crumble flour and butter together. Blend together and add the nuts; press in bottom of a 9x13x2-inch pan. Bake 15 minutes at 375 °; let cool.
Cream confectioners sugar and cream cheese together. Add 1 cup whipped topping. Whip together and spread on cooled crust.
Mix 2 boxes of lemon instant pudding with 3 cups milk (do not follow the directions on pudding box). Pour over second layer and top with whipping cream*
Beat 2 cups heavy whipping cream with 1 cup powdered sugar and beat until thick. If you want the whipping cream sweeter, add more powdered sugar.
Chocolate Castles as wel 