Time 55m Yield 36 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.
Number Of Ingredients 4 Steps:
Second Layer: 8 oz. softened cream cheese 1 c. powdered sugar 8 oz. cool whip Mix the above and spread over cooled crust. Third Layer: 2 ( 3 oz) pkgs. of instant lemon pudding 3 c. COLD milk Mix and spread over last layer. Chill. Cover 3rd layer with Cool Whip…Chill and serve cold. Cut into bars.. Absolutely delicious!!!
Time 55m Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9x13 inch baking dish. Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely. In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer. Chill until set, then top with whipped topping.
Time 3h Yield 12 portions, 12-16 serving(s) Number Of Ingredients 9 Steps:
Cut margarine into flour until it forms a crumbly dough. Add the nuts. Spread into a 9x13 ungreased pan, and cook at 350°F until lightly browned (20-25 minutes). Cool Completely. In a bowl: add together 8 oz. Cool Whip with confectioners sugar, lemon peel, and cream cheese. Blend. Spread over cooled crust and refrigerate for 1 hour. Mix pudding with the milk until smooth. Spread over the refrigerated layer of cheese mix. Refrigerate for another hour. Spread remaining Cool Whip on dessert and garnish with chopped nuts. Serve!
