1 cup all-purpose flour
1 cup finely chopped walnuts
½ cup (1 stick) butter
1 (8-ounce) package cream cheese, softened
1 (16-ounce) container frozen whipped topping, thawed and divided
1 cup confectioners’ sugar
2 (3.4-ounce) packages instant lemon pudding
2 tablespoons lemon zest
⅓ cup chopped walnuts, for garnish
Preheat the oven to 375 degrees.
In a small bowl combine the flour and walnuts. Cut in the butter with a pastry cutter. Press into a 13 × 9-inch baking pan. Bake 15 minutes. Cool on a wire rack 15 minutes. In a medium bowl blend the cream cheese, half the whipped topping, and the confectioners’ sugar. Spread over the crust and chill 15 minutes. Prepare the lemon pudding as directed on the package. Add the lemon zest. When the pudding is set, spread over the cream cheese mixture. Chill 15 minutes. Spread with the rest of the whipped topping. Sprinkle the walnuts on top. Chill until ready to serve.
Makes 12 servings
Elaine Strong, Queen Elaine
Diamond Divas of Sonora,
Sahuarita, Arizona