Lemon Cheesecake Dessert

Yield: 1 serving
Community Recipe from


  • 1 stick(s) margarine
  • 1/2 cup(s) pecans or walnuts chopped
  • 1 1/4 cup(s) flour
  • 1 8oz package(s) cream cheese softened
  • 1 cup(s) powdered sugar
  • 1/2 carton(s) 13 oz. Cool Whip thawed
  • 2 3oz. package(s) instant lemon pudding
  • 3 cup(s) cold milk


  1. -Mix margarine, nuts and flour together. Should be like pie dough, put in 9x13-inch pan. Bake at 375 degrees for 10 to 15 minutes; let cool.
  2. -Combine cream cheese, powdered sugar and Cool Whip and mix until creamy. Put on top of crust, using a wet knife. Let stand 20 minutes in refrigerator or until firm.
  3. -Mix lemon pudding and cold milk in mixer. Put on cheese layer; wait 10 minutes, then spread remaining half of Cool Whip on top. Garnish with chopped nuts.
March 2012

This recipe is a personal recipe added by tjcavallucci and has not been tested or endorsed by MyRecipes.

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