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Lemon Cheesecake Squares

Ingredients:

1 1/4 cups (18-19) shortbread cookie crumbs

1/3 cup ground almonds

3 Tbsp. margarine, melted

2 Tbsp.  sugar

1 (6-oz) container lemonade concentrate

3 (8oz) pkgs. Cream Cheese, softened

1 cup sour cream

1 (3 1/2 oz) pkg. Instant Lemon Pudding

2 cups Cool Whip


Directions:

Preheat oven to 350. Stir together crumbs, almonds, margarine and sugar in small bowl; press onto bottom of 9x13 inch baking pan. Bake 10 minutes. Cool.

Gradually add lemonade concentrate to cream cheese in large mixing bowl, mixing at low speed with electric mixer until well blended. Add sour cream and pudding mix; beat 1 minute. Fold in whipped topping; pour over crust. Freeze until firm. Cut into squares. Garnish with fresh berries and mint, if desired. Makes 18 servings.