[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]3-Ingredient Lemon Bars[/title][fusion_text]Week of December 7th-11th 2015
– Thanks Betty Devriendt
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2 – 1 ounce boxes sugar free instant pudding and pie filling
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1 box angel food cake mix
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4 cups low fat milk
In large bowl, combine pudding and pie filling with milk. Add cake mix to pudding mixture. Pour into lightly greased 9×13 baking dish. Bake 25 minutes at 350 degrees or until top starts to brown.
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