Four Layer Lemon Dessert

★★★★★ 1 Review
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By Mary R Morris
from Western Grove, AR

My husbands Aunt Shelia ,gave me a cook book from her church ,and on the inside handwritten was this recipe. There was no name on the recipe .I have made it a few times ,it is very rich ,but ohhh so good .Very Refreshing. The original recipe does not specify fresh lemons ,so I use a good grade of bottled lemon juice...A perfect summer dessert . Personal Note :I use Butter in Layer 1

serves about 12 (this is rich so I slice small)
prep time 30 Min
cook time 20 Min
method Bake

Ingredients

  • 2 stick
    butter or margine
  • 2 c
    self rising flour
  • 2 1/2 c
    pecans or walnuts (chopped )
  • 8 oz
    cream cheese
  • 1 c
    powered sugar
  • 1
    8 oz cool whip
  • 1
    12 oz cool whip
  • 2 can
    condensed milk
  • 1 c
    lemon juice
  • 1 tsp
    lemon extract
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How To Make

  • 1
    Preheat Oven To 350 :
  • 2
    Layer 1:Melt butter or margarine.Mix with flour, and 1 1/2 cups of pecans or walnuts. Press into a 9x13 baking dish and bake for 20 minutes.
  • 3
    Layer 2:Mix cream cheese ,powered sugar and 8oz Cool Whip. Pour on top of cooled crust.
  • 4
    Layer 3:Mix condensed milk, and lemon juice and lemon extract. Pour on top of layer 2.
  • 5
    Layer 4::Top with 12 oz Cool Whip and sprinkle with 1 cup of same nuts you used in the layer 1:Chill in refrigerator for at least 4 hours and service in slices .
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