Email to Shirley Mitchem      

Recipe Categories: nanamitchem's HOME PAGEABM-YEASTROLLS ABMBREADS APPETIZER-MEATBALLS APPETIZERS APPETIZERS-CHEESEBALLS Appetizers-potato APPETIZERS-SEAFOOD BACKPAIN BBQ BEANS BEEF BEEF-BURGERS BEEF-STEAK BEEFROAST BEVERAGES BISCUITS BREAD BREAD-ABM BREAD-CORNBREAD Bread-SweetLoaf BreadPudding BREAKFAST BROWNIES-CHOC Brownies-nonchocolate CAJUNBOIL CAKES CAKES-BARS CAKES-BUNDT CAKES-CHEESECAKES CAKES-Coffeecakes CAKES-CUPCAKES Cakes-JellyRoll Cakes-pound CAKES-SHEET CAKES-Springformpan CAKESandPIES CANDY CANNING CASSEROLE-VEG CASSEROLES CASSEROLES-CHICKEN CASSEROLES-MEAT CASSEROLES-NOODLES CASSEROLES-POTATOES CASSEROLES-RICE CASSEROLES-SEAFOOD CHEESE CHEESECAKES CHICKEN Chicken-baked CHICKEN-CROCKPOT Chicken-salad CHICKEN-WINGS CHILI CHINESE CONDIMENTS CookiePress COOKIES COOKIES-BAR COOKIES-SLICEBAKE CORNBREAD Cornbread-hushpuppies CRAFTS CRESCENTROLLS CROCKPOT CROCKPOT-BREAKFAST CROCKPOT-CHICKEN CROCKPOT-MEAT CROCKPOT-PORK CROCKPOT-VEGETABLE CROCKPOTBEEF CROCKPOTDESSERTS DANISH DESSERTS DIABETIC DIPS-NOBAKE DIPS-NONSWEET DIPS-SWEET DONUTS DRINKS EGGS ETHNIC FISHandSEAFOOD FROSTINGS FRUIT GRAVY HELPFULHINTS HOLIDAY HOTDOGS ICECREAM MARINADES MEATBALLS MEATLOAF Mexican MISC MIXES MOUSSE MUFFINS MUSHROOMS NOODLES OAMC onions PASTA PASTRIES PIE-COBBLERS PIECRUSTS PIEIceCream PIES PIES-Apple Pies-Cream Pies-NoBake PIZZA Pizza-Desert PORK--BACON PORK-CHOPS PORK-HAM PORK-Ribs PORK-TENDERLOIN PORKROAST PORK_Sausage POTATO-SALADS POTATOES Potatoes-HashBrowns POTATOES-MASHED POTATOESSWEET PRESSURECOOKERFOODS PUDDINGS PUNCH QUICHE RECIPESINAJAR RICE ROASTERRECIPES ROLLS-SWEET Rolls-yeast SALAD-CONGEALED SALADandDRESSING SALADDRESSINGS SALADS-PASTA SALADS-SWEET SALMON SANDWICHES SAUCES SEAFOOD SEASONINGS SHRIMP SLAW SNACKS SOUPS SOUPSandSTEWS SPREADS STUFFING Substitutions TARTS Tex-Mex TURKEY-COOKING VEGETABLES VEGETARIAN WEBPAGES

LEMON LUSH II




Source of Recipe


BBR


Recipe Introduction


Posted by: Tabbie_ca


List of Ingredients




1/2 c. butter (1 stick)
1/2 c. ground pecans, plus 2 tbsp.
1 c. flour
1 (8 oz.) pkg. cream cheese, soft
1 c. powdered sugar
1 c. Cool Whip plus 1/2 c.
2 (3 3/4 oz.) pkgs. lemon instant pudding
3 c. cold milk


Recipe



STEP 1: In a small bowl blend butter, 1/2 cup ground pecans, (reserving the 2 tablespoons for Step 4) and flour with dough blender until well mixed. Press well into a 9 x 13 inch cake pan. Bake at 350 degrees for 15 minutes. Set aside to cool.
STEP 2: In small bowl or electric mixer, blend the softened cream cheese and powdered sugar until creamy. With wire whip fold 1 cup of the Cool Whip, spread this mixture over the layer of Step 1.

STEP 3: Pour 3 cups cold milk into a bowl. Add both packages of the lemon instant pudding. Beat slowly with rotary beater or low speed of electric mixer until well blended, about 2 minutes. Let stand 5 minutes or until set, then spread this mixture over layer of Step 2.

STEP 4: Spread remaining 1/2 cup Cool Whip as a thin layer over Lemon Lush and sprinkle with reserved 2 tablespoons of ground pecans over all. Refrigerate overnight.

I have made this. I got the recipe from my mother.She also called it Lemon Lush and when she used Chocolate Pudding she calls it Chocolate Velvet.I love the Lemon and the Chocolate.
Those are the only 2 flavors that I have had.