2 cups self rising flour
1/2 cup nuts, chopped (pecans or walnuts)
2 (3 oz.) small boxes instant lemon pudding mix
3 cups milk
1 (8 oz.) pkg. cream cheese, softened
1 cup powdered sugar
1 tsp. vanilla
12 oz. frozen whipped topping, thawed
lemon slices for garnish (optional)
Melt the butter in a 9"x 13" baking dish. Add the flour and the nuts to the butter and mix. Press in the bottom of the dish to make a crust. Bake at 350 degrees for 10 to 15 minutes or until just lightly browned. Cool completely. Mix the pudding mixes with the cold milk. Cover and chill. Beat the cream cheese, powdered sugar and vanilla flavoring. Fold in 1/2 cup of the whipped topping. Spread evenly over the crust. Layer the pudding mixture next. Spread the remaining whipped topping over the pudding layer. Garnish the top with lemon slices or even some extra chopped nuts. You can also garnish each piece with a maraschino cherry. Chill for 2-3 hours before serving.