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1/2 c MARGARINE 1 c POWDERED SUGAR
1 c FLOUR 1 pk COOL WHIP (LARGE)
1/2 c ALMONDS 2 pk LEMON INSTANT PUDDING
1 pk CREAM CHEESE (LARGE) 2 c MILK
18 servings
Mix And Press Into A 9 X 13 Pan, The Margarine, Flour And Nuts.
Bake For 15 At 400 F. And Cool Completely.
Next Mix The Cream Cheese, Cool Whip (1 Cup) And The Sugar.
Spread Over The Baked Shell.
Mix The Pudding And Milk Together And Spread Over The Cheese Mix
Spread A Thin Layer Of Cool Whip Over The Top Of The Pudding Mix.
Chill In The Refrigerator For 1 Hour. Cut And Serve.
1 c FLOUR 1 pk COOL WHIP (LARGE)
1/2 c ALMONDS 2 pk LEMON INSTANT PUDDING
1 pk CREAM CHEESE (LARGE) 2 c MILK
18 servings
Mix And Press Into A 9 X 13 Pan, The Margarine, Flour And Nuts.
Bake For 15 At 400 F. And Cool Completely.
Next Mix The Cream Cheese, Cool Whip (1 Cup) And The Sugar.
Spread Over The Baked Shell.
Mix The Pudding And Milk Together And Spread Over The Cheese Mix
Spread A Thin Layer Of Cool Whip Over The Top Of The Pudding Mix.
Chill In The Refrigerator For 1 Hour. Cut And Serve.
