Lemon Crunch Pie
1 1/3 cup self-rising flour
1 cup nuts (pecans are best but walnuts are great too.)
1 stick butter or margarine softened
11 oz cream cheese
1/2 lb. powdered sugar
1 can lemon pie filling (or make your own). You can actually use any flavor you are adventurous enough to try.
Whipped topping 16 oz. divided
nuts to garnish
Layer 1 Combine flour, nuts, and butter
Press into 13×9 pan, bake in 350° oven until
lightly browned about 15 minutes
cool (If you are impatient stick it in the freezer or fridge)
Layer 2 Combine cream cheese and powdered sugar and fold in
8 oz. of whipped topping Spread on cooled crust
Layer 3 Spread 1 can lemon pie filling
evenly over layer 2
Layer 4 Spread with whipped topping
Layer 5 Sprinkle with nuts