FOUR LAYER DESSERT - Contributed by Helen Stoneking

STEP  #1

Combine 1 cup flour, 1/2 cup margarine and 1/2 cup chopped nuts.  Press into 9X13 pan - bake 15 minutes at 375 F

STEP  #2 -Cream

 8-oz Philadelphia cream cheese (low fat is okay - No fat free)

1 cup powdered sugar

1 cup cool whip (enough to make it spread easily)

Spread this on cooled crust from STEP #1

STEP  #3 - Mix 3 pkgs  lemon instant pudding, 3 cups of milk, add this 

layer on cheese layer as shown in STEP in STEP 2

          

3 packages- Instant Pudding mix (can be any flavor)

Lemon or-chocolate seems to be-best)

Add 3 cups only milk (do not follow the recipe on the box)

Beat with electric mixer on low for approximately2 minutes. It should begin to thicken by then. Pour and spread this over Layer #2.

Layer #4

          

Cover the entire top with cool whip. Refrigerate until ready to eat.

NOTE:

I use a 1 2-oz.carton of cool whip to do the entire dessert.(Or any other brand you choose)

I use 1/3 less Philadelphia cream cheese. DO NOT USE FAT FREE

I also use 1% milk

It's re    It's ready to serve