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Ingredients:
3/4 Quart(s) milk
3 cool whip
326/625 Pound(s) powdered sugar
8 Ounce(s) (1 pkg) cream cheese
1 Cup(s) chopped walnuts
163/625 Pound(s) flour
326/625 Pound(s) (2 sticks) butter
3 lemon instant jello pudding
Directions: Cream butter and flour. Add nuts. Pat into a 9 x 13 pan. Bake at 350 until lightly brown. Remove and let cool. Soften cream cheese. Fold in powdered sugar and 1 cup cool whip. Spread onto cool crust. Mix 3 packages instant lemon jello pudding with 3 cups of milk. Beat well. Spread onto cheese layer. Spread 2 cups or more of cool whip on top. Refrigerate overnight (or at least 3 hours). This dessert is even better when kept frozen.
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