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1 servings
Ingredients:
1 1/4 cups all-purpose flour2/3 cup butter, softened3/4 cup chopped pecans1 (8 ounce) package cream cheese, softened1 1/2 cups confectioners' sugar1 1/2 cups nondairy whipped topping1 (5 ounce) package instant lemon pudding mix3 cups cold milk1 1/2 cups nondairy whipped topping
Instructions:
Preheat oven to 350 degrees F (175 degrees C).In a medium bowl, mix together flour, softened butter, and 3/4 cup chopped nuts until a soft dough forms.Press dough into bottom and sides of a 9 inch deep-dish pie pan.Bake in preheated oven for 30 minutes.Allow to cool completely.In a medium mixing bowl, beat together softened cream cheese and confectioners' sugar until fluffy.Fold in 1 1/2 cups nondairy whipped topping.Spread mixture into cooled crust.In a medium bowl, whisk together pudding mix and cold milk until smooth.Allow to set up 5 minutes, then spread over cream cheese layer.Top with remaining whipped topping and sprinkle with remaining nuts.Refrigerate at least 2 hours before serving.
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