This luscious lemon dessert was requested by a co-worker for her birthday. The Pecan Sandies crust is at the suggestion of Kimi Gaines, who uses this for her 4-layer chocolate dessert.
pecan sandies, crushed (save 3 - 4 for topping)
1 - 1 1/4 stick
cream cheese, softened
instant lemon pudding
1 1/2 - 2 c
1Crush Pecan Sandies with a rolling pin; add softened butter starting with one stick and if needed, add a little more; press into the bottom of a 9 x 13" ungreased pan. Bake at 350 degrees for 12 - 15 minutes or until lightly browned. Cool
2Mix 8 oz. cream cheese, one cup powdered sugar until well blended; fold in one cup of Cool Whip and mix well. Spread over cooled crust. Mix Lemon Instant Pudding with three cups of milk and refrigerate until it begins to set up. Spread this over the cream cheese mixture.
3Spread 1 1/2 - 2 cups Cool Whip over the Lemon Pudding mixture. Crush the 3 - 4 Pecan Sandies left from the package and sprinkle over the Cool Whip. Refrigerate several hours or overnight. Variations: Use Butterscotch, Pistachio, Chocolate, or Vanilla pudding instead of the Lemon; the rest of the recipe is the same. ENJOY
About this Recipe
Course/Dish: Other Desserts