Ashleigh Smith
Ingredients
- 1 stick Butter
- 1 Cup Flour
- 3/4 Cup Pecans, chopped (divided)
- 8 oz Cream Cheese, softened to room temp.
- 1 Cup sugar
- 1 Cup Cool Whip
- 3 small packages instant Lemon Pudding
- 4.5 Cups Milk
- Whipped Cream
Instructions
1. Melt butter in 9x13 pan. Sprinkle flour over the butter and add 1/2 cup chopped pecans. Mix together and press down. Bake for 15 minutes at 350 F. Allow to cool.
2. Mix creame cheese, sugar, and cool whip together. Spread over crust.
3. Mix pudding and milk together. Beat for 2 minutes. Pour over cream cheese mixture. Top with whipped cream and remaining chopped pecans.
4. Refridgerate for 4 hours.
About the Author
I'm Ashleigh Smith, a native to Northern Utah. I first gained a love of gardening with my grandmother as I helped her each summer. I decided to make a career of it and have recently graduated with a Bachelor's degree in Horticulture from Brigham Young University - Idaho. My studies have focused on plant production while I also have experience in Nursery & Garden Center Operations.
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