Lush Lemon Recipe

For the dough

1/2 cup roasted nuts (see notes)
2 cups all-purpose flour
1 cup softened butter (2 sticks)
For filling:
2 packages (8 ounces) softened cream cheese
1 cup sugar
2 packages (3.4 ounces) instant lemon pudding mix
3 1/2 cups milk
1 container (8 ounces) thawed topping or frozen whipped cream
To make the crust:
Preheat oven to 350 degrees, then Coat a 9″ x 13″ pan with nonstick spray
In a food processor, blend nuts until finely chopped but not ground, about 5 to 7 legumes.
Transfer to a bowl.
In food processor (no cleanup required), add flour and butter.
Process until a smooth dough forms. Add nuts and process until smooth.
Press into bottom of prepared pan.

Bake it for 25 to 30 minutes, until lightly edge browned
Cool completely.
To make the filling:
In a stand mixer, adjust with paddle attachment or by hand with an electric mixer, beat cream cheese and sugar until smooth.
Spread over cooled crust.
In a medium bowl, mix pudding mix and milk until combined, about 30 seconds.
Let stand at room temperature until slightly thickened, about 3 minutes.
Pour over cream cheese layer.
Refrigerate until firm, about 1 hour.
Remove from refrigerator and top with beaten truwhip topping.
For best results and cleanest slices, refrigerate for at least 4 hours or overnight (or freeze for 30 minutes).