lemon icebox dessert

Ingredients For lemon icebox dessert

• 1

  whole stick of butter/margarine ( melted)
• 1 c

  chopped pecans
• 1 c

  self-rising flour
• MIX ALL 3 INGREDIENTS TOGETHER. THEN PAT THEM IN A 9X12 BAKING DISH SPRAYED WITH PAM. BAKE FOR 15 MINUTES IN A 350 DEGREE OVEN. LET COOL COMPLETELY. THEN GO TO NEXT STEP.
• 1 c

  cool whip
• 1 pkg

  8 oz philadelphia cream cheese
• 1 c

  powdered white sugar
• MIX AND SPREAD OVER COOLED CRUST. (WILL MIX BETTER IF COOL WHIP AND CREAM CHEESE ARE SOFTENED FIRST)
• 2 pkg

  small boxes of lemon instant pudding
• 3 c

  milk, 2%
• MIX THE 2 BOXES OF LEMON INSTANT PUDDING WITH THE 3 CUPS OF MILK. POUR THIS MIXTURE OVER THE CREAM CHEESE MIXTURE. TOP WITH EXTRA COOL WHIP AND GARNISH WITH CRUSHED PECANS ON TOP. REFRIGERATE FOR AT LEAST 2 HOURS. THEN SERVE!!