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1 6 oz. package lemon pudding (cooked) (plus ingredients to make pudding)
1 6 oz. package raspberry Jello
1 3 oz. package French Vanilla pudding (instant)
1 cup milk
½ cup powdered sugar
1 cup whipping cream
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Nutrition Facts

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Make cooked lemon pudding according to directions on package. Allow to cool. Make Jello according to directions on package. Allow to cool. With a mixer, blend pudding and Jello together until well combined. Pour into 9 x 13 pan and refrigerate until set. Make the instant pudding using the 1 cup milk. Beat the whipping cream using the powdered sugar to sweeten. Blend these two items together and spread over the top of the set jello mixture. Decorate with fruit if desired.

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