Lemon Delight

Angela (Grammy) Derby

By
@Angela_Derby

This is a wonderful variation on the Four-Layer Dessert that I usually make. The family was really pleased with the taste of the lemon, and I'll bet adding a layer of raspberries or blueberries would be a perfect touch with the lemon. Oh! Just thought of banana pudding with a layer of fresh bananas. You could try this with whatever flavor instant pudding floats your boat and whatever you'd like to add as part of your layers.


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Method:

No-Cook or Other

Ingredients

CRUST:

1 c
flour
1/2 c
butter, softened
1/2 c
walnut or pecans, finely chopped

FILLINGS:

8 oz.
cream cheese
1 c
confectioners' sugar
1 c
frozen whipped topping, thawed
1 (6 oz.) box
instant lemon pudding mix
4 c
whole milk

Directions Step-By-Step

1
Preheat oven to 350'F.
2
Combine flour, butter and chopped nuts; mix well. Press into a 9x13" glass baking dish. Bake for 10-12 minutes. Cool.
3
Combine cream cheese and sugar; mix well until blended and smooth. Fold in thawed whipped topping, spread evenly over cooled crust. Chill completely in refrigerator.
4
Prepare pudding as directed on package. Spread carefully over cream cheese layer. Cover; chill completely in refrigerator. Spread additional whipped topping over top before serving.
5
Keep refrigerated until ready to serve, and refrigerate any leftovers. Although, I'm thinking you probably won't have any.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: American