4-Layer Lemon Dessert with Pecan Sandies Crust

Recipe Rating:
 5 Ratings
Serves: 8
Prep Time:
Cook Time:


1 pkg pecan sandies, crushed (save 3 - 4 for topping)
1 - 1 1/4 stick butter, softened
8 oz cream cheese, softened
1 c powdered sugar
1 c cool whip
2 box instant lemon pudding
3 c milk
1 1/2 - 2 c cool whip

The Cook

Stephanie Dodd Recipe
Full Flavored
Kansas City, MO (pop. 459,787)
Member Since Aug 2010
Stephanie's notes for this recipe:
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.
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Crush 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
Mix 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.
Spread 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

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1-5 of 25 comments

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user Nancy J. Patrykus Finnjin - May 10, 2012
Be still my heart...I do love lemon...deserts.
This looks so GOOD. nancy
user Pat Duran kitchenchatter - May 10, 2012
This dessert will be good using any pudding flavor . Thank you for the share.
user Didi Dalaba didicoffeegirl - May 11, 2012
Yummmmmmmmm Stephanie this will be perfect for summer!!
user Stephanie Dodd skeen - May 11, 2012
oh I love anything lemon and this is an awesome dessert!!! Yes, DiDi, it would be a great summer treat!!

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