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  • 1 cup flour
  • 1 cup butter, cold and sliced
  • ¼ cup powdered sugar
  • 1 cup walnuts, optional
  • 1 3.4-ounce package cheesecake instant pudding mix
  • 1 cup buttermilk
  • 1 can MUSSELMAN’S® Lemon Creme Pie Filling
  • 1 8-ounce container whipped topping


  1. Step 1
    Preheat oven to 350° F.

  2. Step 2
    Place flour, butter, powdered sugar and walnuts in blender. Blend until mixture becomes coarse crumbs. (alternatively you can place ingredients in a bowl and mix with pastry cutter)

  3. Step 3
    Press mixture into greased 9X13 baking pan. Bake for 10-13 minutes. Do not brown.

  4. Step 4
    Remove from oven and let cool.

  5. Step 5
    Place pudding mix, buttermilk and pie filling in large bowl. Beat with a mixer until well incorporated.

  6. Step 6
    Spread over crust and refrigerate until ready to serve.

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