|Slightly beaten egg yolks||2|
|Milk||1 1⁄2 Cup (24 tbs)|
|Regular vanilla pudding mix||3 1⁄4 Ounce (1 Package)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Frozen lemonade concentrate||6 Ounce, thawed (1 Can)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla wafer crumbs||1⁄2 Cup (8 tbs)|
|Chopped california walnuts||2 Tablespoon|
|Butter/Margarine||2 Tablespoon, melted|
Combine egg yolks and milk.
Prepare pudding according to package directions, using the egg yulk mixture as the liquid.
Add cream cheese and beat smooth with electric or rotary-beater; stir in lemonade concentrate.
Cover surface with waxed paper and cool 10 minutes; beat smooth again.
Beat egg whites to soft peaks; gradually add sugar, beating to stiff peaks.
Fold egg whites into pudding.
Combine crumbs, nuts, and butter.
Sprinkle half the crumb mixture into 6 sherbet glasses.
Spoon in pudding; top with remaining crumb mixture.