#518 - Lemon Delight

(by Shirley McNevich)

2 cups flour
2 sticks Parkay margarine (melted)
1 cup chopped nuts
2 - 8oz. Philly cream cheese
2 cups Domino's powdered sugar
2 - 3.5oz. boxes Jell-O lemon instant pudding
3 cups milk
1 - 8oz. Cool Whip (thawed)

In a bowl add flour, melted Parkay and nuts--stir together with a fork. Grease a 9 x 13 x 2" cake pan and press the nut mixture all over the bottom of the cake pan. Bake at 350 degrees for 20 minutes. Remove from oven and let it cool. In a mixer beat cream cheese and powdered sugar until smooth and spread cream cheese mixture on cooled crust. In a mixer beat pudding mixes and milk and spread pudding mixture on top of cream cheese mixture. Spread Cool Whip over the top. Chill overnight.