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Rich and
lemony...
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1 ¼
cups |
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shortbread cookie crumbs |
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1/3
cup |
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ground almonds |
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3
Tbs |
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margarine, melted |
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2
Tbs |
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sugar |
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6
oz |
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frozen lemonade, thawed |
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3
8oz. |
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packages soft cream cheese |
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1
cup |
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sour
cream |
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3 ½
oz. |
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package lemon-flavored instant pudding |
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2
cups |
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Cool
Whip, thawed |
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1 |
Preheat oven
to 350 degrees F. |
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2 |
Stir
together crumbs, almonds, margarine and sugar in
small bowl. Press onto bottom of 13x9" baking
pan. Bake 10 minutes; cool. |
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3 |
Gradually
add lemonade concentrate to cream cheese in
large mixing bowl, mixing at low speed with an
electric mixer until well-blended. Add sour
cream and pudding mix; beat 1 minute. |
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4 |
Fold in
whipped topping and pour over crust. |
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5 |
Freeze until
firm, and cut into squares. |
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Servings: 18 |
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