LIGHT & CREAMY LAYERED LEMON CHEESECAKE

Light & Creamy Layered Lemon Cheesecake image

I am not a big cheesecake fan, but this is absolutely scrumptious! It is definitely one of my favorite desserts. I can never get enough of it. An added bonus is that it is super-easy to make! It's not at all tart, as some lemon recipes are, and the cream cheese flavor is just enough. Delicious! It's perfect for pot-lucks, get-togethers...anything! It does require refrigeration before serving; cook time includes refrigeration time.

Provided by hannahactually

Time 1h35m

Yield 1 pan

Number Of Ingredients 9

Ingredients

1 cup flour
1/2 cup margarine
1/4 cup nuts, chopped
8 ounces cream cheese
1 cup powdered sugar
9 ounces Cool Whip
2 (3 1/2 ounce) packages jell-o instant lemon pudding
3 cups milk
9 ounces Cool Whip

Steps:

To make bottom layer:.
Mix flour, margarine, and chopped nuts together and spread evenly in 9" x 13" x 2.5" pan.
Bake 15 minutes on 350 degrees.
Cool.
To make second layer:.
Blend cream cheese, powdered sugar, and Cool Whip in mixer.
Spread over crust.
To make third layer:.
Mix pudding according to package directions (using 3 Celsius milk for 2 packages) and pour immediately into pan.
To make top layer:.
Spread remaining 9 oz. Cool Whip on top of other layers.

Nutrition Facts : Calories 5575.2, Fat 346.2, SaturatedFat 196.2, Cholesterol 352, Sodium 5118.1, Carbohydrate 573.1, Fiber 6.5, Sugar 237.5, Protein 67.4