Four Layer Lemon Delight
photo by HollisChampagne
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
10
ingredients
- 1 cup flour
- 1⁄2 cup margarine
- 1⁄2 cup chopped pecans
- 1 (8 ounce) carton Cool Whip, plus
- 1 cup Cool Whip, divided
- 1 cup powdered sugar
- 1 (8 ounce) package cream cheese, softened
- 2 (3 3/4 ounce) packages instant lemon pudding
- 1 tablespoon lemon juice
- 3 cups milk
directions
- Mix flour, margarine, and pecans.
- Pat into a 13x9 inch baking dish and bake 15 minutes at 375 degrees; cool.
- Beat 1 cup Cool Whip, powdered sugar, and cream cheese until fluffy.
- Spread evenly on nut crust.
- Stir together pudding mix, lemon juice and milk; when thickened, spread over the second layer.
- Spread remaining container of Cool Whip evenly over top.
- Refrigerate at least 4 hours.
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Reviews
-
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]
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Great recipe. The hardest part was getting just 1 cup of Cool Whip to spread over the top of the 13x9 pan. I was tempted to give up and put more Cool Whip on top. But I didn't and I finally got it to stretch. It tastes just wonderful. The crust is a perfect compliment to the lemon flavor but I think it would be good with a graham cracker crust as well,if you don't like pecans. My family liks this recipe. It is a keeper!!! Thanks!
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