This recipe comes to me from my friend Rosalie. The walnuts in the crust are my favorite part, I think. It's best eaten second-day, but who can wait that long?
Ingredients:
1/2 cup chopped walnuts (probably use more than that)
1 stick margarine (melted--I use butter instead of margarine)
1 8 oz. pkg. cream cheese (softened)
1 cup powdered sugar
1 cup all-purpose flour
1 egg
1 15 oz. can crushed pineapple (drained)
1 box instant lemon pudding mix
Directions:
Mix 1/2 cup of chopped walnuts (measure the finely chopped nuts, and use a little extra), flour, and melted margarine together until moist then spread evenly in baking dish letting some of the crust come up the sides of the dish. Bake for 20 minutes at 350 degree oven. Then set aside to cool.
Take cream cheese, powdered sugar, and egg and mix until well blended. Then fold in the drained pineapple. Add the cream cheese mixture to the crust and bake for another 20-25 minutes at 350 degrees. Cook until filling is solid but not overly brown. Remove from oven and let cool.
When cream cheese filling is cool, make the instant lemon pudding according to box directions, then add to the top of the dessert. Put in refrigerator to chill about an hour or so then serve.
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