4 layer lemon dessert with pecan sandies crust

Name: 4 Layer Lemon Dessert With Pecan Sandies Crust
Prep time: 23 h 10 min
Cook time: 15 min
Yield: 8
Cuisine: American
Ingredients: 11 ounce(s) Pecan Sandies; 8 tablespoon(s) butter, softened; 2 box(es) instant lemon pudding (3.4 oz each); 3 cup(s) milk; 8 ounce(s) cream cheese, softened; 1 cup(s) powdered sugar; 8 ounce(s) Cool Whip, thawed

(6 RATINGS)

900 Pinches 13 Photos

Stephanie Dodd

Kansas City, MO

Updated on Mar 17, 2025

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. For a variation use butterscotch, pistachio, chocolate, or vanilla pudding instead of the lemon. The rest of the recipe is the same. Enjoy!

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Slice of 4-Layer Lemon Dessert With Pecan Sandies Crust.

Blue Ribbon Recipe

This layered dessert is for all of you lemon lovers. We enjoyed the Pecan Sandies crust. It's a nice salty contrast to the rich and creamy cream cheese layer. Then, there's a layer of tart lemon pudding topped with whipped topping. A few crushed cookies add just the right amount of crunch. Served in a 9x13 baking dish, it's a great dessert to serve all spring and summer.

— The Test Kitchen

prep time 23 Hr 10 Min

cook time 15 Min

method Bake

yield 8 serving(s)

Ingredients

11 ounces Pecan Sandies
8 tablespoons butter, softened
2 boxes instant lemon pudding (3.4 oz each)
3 cups milk
8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces Cool Whip, thawed

How To Make 4 layer lemon dessert with pecan sandies crust

Step 1

Preheat oven to 350 degrees F. Reserve 3 - 4 Pecan Sandies. Crush the remaining cookies with a rolling pin. Mix in softened butter.

Step 2

Press into the bottom of a 9 x 13" ungreased pan.
Step 3

Bake at 350 degrees for 12 - 15 minutes or until lightly browned. Cool.
Step 4

While the crust is cooling, mix the pudding and milk. Place it in the fridge to firm up.
Step 5

Once the crust is cooled, mix 8 oz. cream cheese and 1 cup powdered sugar until well blended. Fold in 1 cup of Cool Whip and mix well.
Step 6

Spread the creamed cheese mixture over the cooled crust.
Step 7

Spread the lemon pudding over the cream cheese mixture.
Step 8

Spread the remaining whipped topping over the pudding.
Step 9

Crumble the reserved Pecan Sandies. Sprinkle over the top of the whipped topping. Refrigerate for several hours or overnight.
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