Ruby's Lemon Lush
Yield
1 dozenPrep
20 minCook
25 minReady
12 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | sticks |
butter
or margarine |
|
| 1 ½ | cups |
all-purpose flour
|
|
| ¾ | cup |
pecans
chopped |
|
| 8 | ounces |
cream cheese
|
|
| 1 | cup |
powdered sugar
|
|
| 2 | small containers |
whipped topping, prepared
|
*
|
| 2 | small boxes |
instant pudding mix, lemon
|
* |
| 3 | cups |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 169.5 | g |
butter
or margarine |
|
| 355 | ml |
all-purpose flour
|
|
| 177 | ml |
pecans
chopped |
|
| 231.2 | ml/g |
cream cheese
|
|
| 237 | ml |
powdered sugar
|
|
| 2 | small containers |
whipped topping, prepared
|
*
|
| 2 | small boxes |
instant pudding mix, lemon
|
* |
| 7.1E+2 | ml |
milk
|
|
Directions
Cream the butter and flour.
Add the pecans and press into the bottom of a 9x13-inch pan.
Bake for 25 minutes.
Cool.
Meanwhile, mix the cream cheese, and powdered sugar.
Stir in one container of Cool Whip.
Spread on cooled crust.
Mix the pudding mix and the milk until thick. Spread on top of the other mixture.
Spread the other container of Cool Whip on top.
Cover and chill over night.
Can also be frozen.
Cut into squares.
