Pecan Crust Lemon Delight
- Source
- Grandma's Notepad (handwritten, pp. 27-28)
- Cook
- 350°F, 15 min (crust only), plus 4 hr chill
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, divided
- 2 small pkg instant lemon pudding
- 1 Tbsp lemon juice
- 3 cups milk
- 1 cup powdered sugar
- 3 Tbsp finely chopped pecans, to sprinkle on top
Steps
- Combine the flour, chopped pecans, and melted butter. Stir until well blended (make sure the pecans are ground fine).
- Press into a 9x13 pan/baking dish. Bake at 350°F for 15 min. Cool completely.
- Beat the cream cheese and powdered sugar until smooth. Fold in 1 cup of the Cool Whip. Spread over the crust.
- Whisk together the pudding mix and milk for the next layer. Add the lemon juice and stir. Spread the mixture over the cream cheese layer.
- Spoon the remaining Cool Whip over the pudding layer.
- Sprinkle with the finely chopped pecans over the Cool Whip. Refrigerate 4 hours before serving.
Notes
- This recipe spans two notepad pages (27, continued on 28) — merged here into one file.
See also: Pecan Crust Lemon Delight