Lemon Pudding Cake by Nancy Zimmerman

 

1 stick margarine

1 cup flour

½ cup nuts – optional

Mix and press in pan or baking dish.  Bake at 375° for 15 minutes.  Cool.

 

Cream together the following and add to crust mixture.

1  8 oz pkg cream cheese

1 - 1½ cups Cool Whip (from a 9 oz container)

1 cup 10x sugar

 

Mix & beat together:

2 pkgs lemon instant pie filling

3 – 3 ½ cups milk

 

Put this mixture over the cream cheese mixture and spread remaining Cool Whip on top.

 

Variation:  use vanilla instant pudding