Lemon Pudding Squares

 
1/2 c. Flour
3/4 c. Soft butter
2/3 c. Chopped Pecans

Mix together and pat into 13x9 pan, bake at 325 degree for 40 mins. Cool

Base Filling:
1 (8oz) softened cream cheese
1 c. Confectioner sugar
1/2 of 9oz Cool Whip container

 Mix together and spread on "cooled" crust!

Top Filling 
1 pouch of Shirriff (Dr. Letter) lemon pudding/pie filling

Mix according to directions, cool well, spread over creamed mixture

Finish: Spread rest of Cool Whip, spread more pecans. Keep chilled until ready to eat.  Cut into squares

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Last updated
 July 28, 2016

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