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Lemon Slush

1 cup flour
1 stick butter
1 tablespoon sugar
1 large tub Cool Whip
2 cups 10x sugar
2 8-oz packages cream cheese
2 small boxes instant lemon pudding mix
3 3/4 cup milk

Mix together flour, sugar and butter. Press into a lightly greased
13 x 9 pan. Bake crust for 15 minutes. Let cool completely. Blend
together 10x sugar, cream cheese and 2 cup of cool whip.

Spread onto cooled crust. Mix together pudding mix and milk. Pour
over cream cheese mixture. Top with remaining cool whip. Refrigerate
before serving.


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2 of 5 people found the following review helpful:
Taste: Ease of Prep: Appearance:
YUM!!!!, May 30, 2004 - 11:00 PM
Reviewer: Anonymous from California
My mom has made this for the past 5 years. It is a hit at every more pumpkin pie at thanksgiving, becuase eveyone just wants this. Family members on the low carb diet will cheat for this. Make it and you will definitely the hit of the party. ** my mom adds crushed walnuts to the top layer of whipped cream..tastes even better***

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1 of 3 people found the following review helpful:
Taste: Ease of Prep: Appearance:
VERY DELICIOUS, July 5, 2004 - 12:47 PM
Reviewer: Anonymous from New York
This recipe is wonderful. My mom has made it for years........she omits the sugar in the crust and puts 1 cup of crushed walnuts which makes it taste even better. This is definately a great springtime/summer recipe!!!

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