Pecan Crust Lemon Delight
- Source
- Handwritten notebook
Ingredients
Pecan Crust
- 1 cup flour
- 1/2 cup ground or chopped pecans
- 1/4 cup butter, melted
Layers
- 8 oz cream cheese
- 2 1/2 cups thawed Cool Whip
- 2 sm. pkg. instant lemon pudding
- 1 Tbsp lemon juice
- 3 cups milk
- 1 cup icing sugar (powdered sugar)
- 3 Tbsp finely chopped pecans, to sprinkle on top
Steps
- Combine flour, chopped pecans, and melted butter. Stir until well blended. (Make sure pecans are ground fine.)
- Press into a 9x13 pan/baking dish. Bake at 350°F for 15 min. Cool completely.
- Make layers — beat cream cheese and powdered sugar until smooth. Fold in 1 cup Cool Whip; spread over crust.
- Make pudding layer — whisk together pudding and milk. Add lemon juice and stir. Spread mixture over cream cheese layer.
- Add Cool Whip layer: spoon remaining Cool Whip over pudding.
- Sprinkle with finely chopped pecans over Cool Whip. Refrigerate 4 hours before serving.
See also: Pecan Crust Lemon Delight