1 6-ounce can walnuts, ground (1 1/2 cups)
1/4 cup sugar
1/4 cup butter or margarine, softened
2 8-ounce packages cream cheese
1 7 1/2-ounce jar Marshmallow Fluff®
2 8-ounce containers lemon yogurt
Servings: 12
Heat oven to 350ºF. Reserve 1/4 cup ground nuts for garnish later. In small bowl with fork mix sugar, butter or margarine and remaining walnuts; press firmly onto bottom of 8- or 9-inch springform pan. Bake 12 to 15 minutes or until lightly golden; cool. In large bowl beat cream cheese and Marshmallow Fluff® until smooth. Stir in lemon yogurt. Spread evenly over crust. Freeze until firm, about 2 1/2 hours. Garnish.
Makes 10 to 12 servings.
1/4 cup sugar
1/4 cup butter or margarine, softened
2 8-ounce packages cream cheese
1 7 1/2-ounce jar Marshmallow Fluff®
2 8-ounce containers lemon yogurt
Servings: 12
Heat oven to 350ºF. Reserve 1/4 cup ground nuts for garnish later. In small bowl with fork mix sugar, butter or margarine and remaining walnuts; press firmly onto bottom of 8- or 9-inch springform pan. Bake 12 to 15 minutes or until lightly golden; cool. In large bowl beat cream cheese and Marshmallow Fluff® until smooth. Stir in lemon yogurt. Spread evenly over crust. Freeze until firm, about 2 1/2 hours. Garnish.
Makes 10 to 12 servings.
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