4-layer lemon dessert with pecan sandies crust
(5 ratings)
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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(5 ratings)
yield
8 serving(s)
prep time
10 Min
cook time
15 Min
Ingredients For 4-layer lemon dessert with pecan sandies crust
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1 pkgpecan sandies, crushed (save 3 - 4 for topping)
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1 - 1 1/4 stickbutter, softened
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8 ozcream cheese, softened
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1 cpowdered sugar
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1 ccool whip
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2 boxinstant lemon pudding
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3 cmilk
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1 1/2 - 2 ccool whip
How To Make 4-layer lemon dessert with pecan sandies crust
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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
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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.
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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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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