LEMON LUSH
Ingredients
1 stick margarine 1 cup flour
1 cup crushed pecans
1 cup sugar 8 oz pkg cream cheese
2 9 oz containers cool whip
3 cups cold milk
3 packages instant lemon pudding mix
CRUST:
1 Stick softened margarine 1 cup flour
½ cup crushed pecans
Mix and press into pan. Bake at 325 to 350 degrees until
light brown. Cool. (OVER)
FILLING:
Mix and cream 1 cup sugar, 8 oz. cream cheese. Fold in
one 9 oz container of Cool Whip. Spread over crust.
Next, mix 3 cups cold milk with 3 packages lemon instant
pudding mix. Pour over cream cheese mixture and top
with Cool Whip and remaining nuts. Keep refrigerated.
Serves 12-14
May substitute chocolate instant pudding mix for the lemon.
I make a variation of that one that was called ‘Blueberry Essie’ in another lifetime, for my first wife’s Aunt Essie. Use Blueberry Yogurt, no milk, 1 small Cool Whip, and Cheesecake Instant Pudding. The cookies are again crumbled Shortbread cookies, no cooked crust. You add a can of blueberry pie filling to the 1 and 1/2 cups of blueberry yogurt (less yogurt because of the lie filling), then mix everything in with a folding action and chill. Can top with 1/3 of the blueberry pie filling. If you like, mix the 1/3 can of pie filling with 8oz Cream Cheese for a topping before chilling. If loaded into tall wine glasses, makes a nice parfait for dinner parties.
Lemon Lush ... hmmm, wonder if you could make that with an orange base and add Gran Marn., then parfait the lot, for adult desserts? Maybe a slice of fresh cold Valencia orange and fresh lemon on the edge of the glass rim?