(by Shirley McNevich)
1 - 8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
2 - 3.4oz. boxes Jell-O lemon INSTANT pudding/pie filling
3 cups milk
1 - 8oz. Cool Whip (thawed)
Baker's angelflake coconut for sprinkling
Crust: 4oz. crushed pecans; 1 stick softened Parkay margarine; 1 cup flour
In a bowl add crushed pecans, softened margarine and flour--use your hands or a pastry blender and mix until it makes crumbs. Press the mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 20 minutes, then cool completely. In a mixer add cream cheese and powdered sugar--beat. Spread the cream cheese mixture evenly over the cooled crust. In a bowl add both boxes of lemon pudding mix and the milk--beat with a whisk until smooth, then refrigerate the cake pan and pudding mixture until pudding mixture starts to set. Remove from refrigerator--spread the lemon mixture evenly over the cream cheese layer. Spread the Cool Whip over the pudding layer. Sprinkle coconut evenly on top of the Cool Whip. Refrigerate until cold.
