Lemon Dessert
Ingredients
- 1 1/4 cup flour
- 3/4 cup butter
- 1/4 cup pecans + extra for top
- 8 oz cream cheese, softened
- 16 oz cool whip
- 1 cup powdered sugar
- 4 small (3.4 oz) boxes lemon instant pudding
- 5 cups milk
Instructions
1. First Layer
Preheat oven to 350° F.
Cut in butter into flour. Mix well and add pecans. Pat into the bottom of a 9×13 pan and bake for 20 minutes or until golden brown. Let cool.
2. Second Layer
Whip together cream cheese and the powdered sugar. Fold in half of the cool whip (about 8 oz.). Spread over crust.
3. Third Layer
Combine lemon pudding and milk. Beat until thick. Spread over cream cheese layer.
Spoon and swirl the remaining cool whip on top. Sprinkle with pecans.
Refrigerate until ready to serve.
Notes
If making this ahead, it will keep for an entire day. I think it’s even better the second day!
If you want to make a smaller dessert, you can cut the recipe in half and use a 9×9 pan.
