Total Time
Prep 25 mins
Cook 0 mins

Great summertime dessert from Taste of Home.

Ingredients Nutrition


  1. Mix flour, margarine, and pecans.
  2. Pat into a 13x9 inch baking dish and bake 15 minutes at 375 degrees; cool.
  3. Beat 1 cup Cool Whip, powdered sugar, and cream cheese until fluffy.
  4. Spread evenly on nut crust.
  5. Stir together pudding mix, lemon juice and milk; when thickened, spread over the second layer.
  6. Spread remaining container of Cool Whip evenly over top.
  7. Refrigerate at least 4 hours.


Most Helpful

I made this last 4th of July. I offered 3 dessert options and this was the only one that was totally devoured after the fireworks. The extra lemon juice really gives the pudding a nice tartness. It balances well with the creamy layers and pecan crust. Had several people ask for the recipe.

Ms B. December 04, 2003

This recipe is great! So much like a favorite that my Aunt makes. The only change I made was making double the crust because I couldn't spread it thin enough. I also used crisco on the pan before adding the crust, every piece came out so easy. I'm definitely making this again!

HollisChampagne December 18, 2013

I made this according to the recipe, AND THEN added a sprinkle of lemon zest & some additional chopped pecans on top of the final whipped topping! Absolutely delicious & a wonderful dessert, especially if you're a lemon lover! Thanks for such a great keeper of a recipe! [Made & reviewed in Zaar Cookbook Tag]

Sydney Mike June 13, 2011

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