Lemon Pudding Cake

By carvalhohm

Ingredients

• Crust:
• 1 stick butter + 2 tbsps.
• 1 cup flour + 2 tbsps.
• 1/2 cup chopped nuts (pecans or black walnuts)
• 1 tsp. almond extract
• 1 tsp. vanilla
• Lemon zest
• Filling:
• 2 (8 oz.) pkg. cream cheese
• 1 –1 1/2 cups Cool Whip (from 12 oz. container)
• 1 cup 10x powdered sugar
• Topping:
• 2 pkgs. lemon instant pudding/pie filling
• 3 - 3 1/2 cups milk

Details

Adapted from community.qvc.com

Preparation

Step 1

Crust:
Mix with dough cutter and press on bottom of buttered baking dish.
(11 ¾ x 7 ½ x 1 ¾)

Bake @ 375 degrees for 15 minutes. Cool.

Filling:
Cream together and add to crust mixture.

Topping:
Beat together until thick, and put this mixture over the cream cheese mixture.
Spread remaining Cool Whip on top.

Chocolate Option:
Instead of the lemon flavor, substitute instant chocolate pudding/pie filling.

For the crust, omit lemon zest and add in instant coffee or instant espresso, pinch of sea salt.