About the Recipe
Lightly lemony and very sweet...a cool dessert for hot summer nights
Ingredients
1 cup flour
1 stick butter
1 cup chopped pecans
8 oz cream cheese, softened
1 container of cool whip (1 cup for filling and remainder for topping)
1 cup powdered sugar
2 boxes instant lemon pudding
4 cups milk
Preparation
Preheat oven to 350 degrees Fahrenheit.
Combine the flour, pecans, and melted butter until well mixed.
Spread the pecan mixture into a 11x8 (or similar size) pan to make a single layer crust.
Bake until lightly browned, about 15 minutes.
Remove from oven and set aside to cool at room temperature about 30 minutes or chill in the refrigerator.
Combine the cream cheese, 1 cup of cool whip, and powdered sugar in a bowl. Blend/beat until well combined and creamy.
Spread over the cooled pecan crust to form an even layer.
Chill in the refrigerator while you make the pudding layer.
Combine the lemon pudding mix and milk in a bowl.
Beat 2 minutes or according to the instant pudding instructions.
Let the pudding set according to the manufacturer instructions (most likely 5 minutes for instant pudding). You can chill the pudding longer at this step if you prefer.
Spread the pudding over top of the cream cheese and pecan layers to form a nice even layer.
Spread the remaining cool whip over top.
Chill until you are ready to serve.