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Lemon Dessert by

Also good with chocolate pudding/shaved chocolate, coconut pudding/toasted coconut, butterscotch pudding/butterscotch drizzle, etc.

Ingredients

1 stick butter
1 c flour
3/4 c sliced almonds
1 c powdered sugar
8 oz cream cheese, softened
1 large cool whip
2 small packages instant lemon pudding mix
3 c milk
lemon zest

Instructions

Blend butter, flour and nuts. Spread in greased 13x9" pan. Pat flat with fingers. Bake crust 15 minutes at 350. Cool. Mix powdered sugar, cream cheese and 1 c cool whip with a blender. Spread on cooled crust. Refigerate 15 minutes. Blend pudding with milk and pour over filling. Refrigerate 15 minutes. Finish by spreading remaining cool whip and lemon zest.

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