• 8servings
  • 75minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C, D, P
MineralsChromium, Silicon, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cup(s) flour

  2. 2 stick(s) soften butter

  3. 4 tablespoon(s) apple crisp

  4. cup(s) sugar

  5. 1/4 block(s) phila cream cheese

  6. 1 teaspoon(s) lemon extract

  7. 2 cup(s) cool whip

  8. 1 box(es) lemon merinque pudding

  9. 2 box(es) lemon instant pudding

Instructions Jump to Ingredients ↑

  1. Mix flour, butter, apple crisp together to make a paste. Spread in bottom of med. aluminum pan 3x5x8. Bake @350 for 12-15 mins. Set aside and let cool.

  2. Mix together sugar, cream cheese, and 2 cups cool whip until creamy. Then spread on cooled crust.

  3. Prepare lemon merinque pudding as directed on box. Let cool to touch, then spread on top of cream cheese mixture.

  4. Prepare 2 boxs of jello instant lemon pudding as directed, then spread on top of merinque.

  5. Take remaining cool whip and spread on top of lemon pudding. Chill for at least 2 hours before serving. Best if chilled overnight.


Send feedback