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LEMON YUM YUM CAKE

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LEMON YUM YUM CAKE

CRUST:

1 cup. flour 1/2 cup. pecans, chopped 1 stick butter

Cream butter, then add flour, then pecans. Bake 20 minutes at 350 degrees. Use a 9 x 13 x 2 inch baking pan. Cool.

FILLING:

3 sm. Jello instant pudding & pie filling (lemon) 3 c. milk

Pour over crust.

TOPPING:

1 lg. whipped topping 1 lg. cream cheese 1 c. powdered sugar

Cream cream cheese, then add powdered sugar. Then fold in whipped topping. Spread over cake. Top with chopped pecans. Yum Yum!

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