Lemon Dessert Squares

 LEMON DESSERT SQUARES

CRUST:

1 1/2 c. flour
1/2 c. butter, softened
1/2 c. chopped nuts

1/4 teaspoon salt

1/4 teaspoon cinnamon

Combine all to make a crumbly mixture.

Press into bottom of a 9"x13" pan.

Bake 25 minutes at 375*.

Cool.
 

SECOND LAYER:

1 c. powdered sugar
1 (8 oz.) pkg. cream cheese, softened

1 (8 oz.) tub whipped topping, thawed  

Beat together powdered sugar, cream cheese, and 1 cup whipped topping until smooth.

Set aside remaining whipped topping for serving.

Drop on cooled crust by spoonfuls and spread gently to form second layer.

Put in refrigerator to chill while mixing third layer.
 

THIRD LAYER:

2 (3.4 oz.) pkgs. instant lemon pudding
3 c. cold milk

Combine in mixing bowl and beat until thickened.

Spread over cream cheese to form third layer. 

Refrigerate until ready to serve.

If desired, spread remaining whipped topping over pudding layer before serving.

 

About 12 servings

 

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