Prep 35 mins
Cook 5 mins
A delicious homemade lemon pudding layered with a rich, cream cheese layer... topped off with a crunchy pecan struesel. From taste of home. Chilling time not included.
- 2 cups flour
- 1 cup chopped pecans
- 1 cup butter, melted
- 1 1⁄2 cups sugar
- 1⁄4 cup cornstarch
- 1⁄4 cup flour
- 1 3⁄4 cups cold water
- 3 egg yolks, beaten
- 2⁄3 cup lemon juice
- 2 tablespoons butter
- 4 teaspoons grated lemon peel
Cream Cheese Layer
- 1 (8 ounce) package cream cheese, softened
- 3 cups confectioners' sugar
- 1 (8 ounce) carton frozen whipped topping, thawed
- In a small bowl, combine flour and pecans; stir in butter. Press into an ungreased 13 x 9 x 2 inch baking dish. Bake at 350 for 18-20 minutes or until light golden brown. Cool on a wire rack.
- In a small heavy saucepan, combine the sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly.
- Reduce heat; cook and stir 2 minutes longer.
- Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and lemon peel.
- Transfer to a bowl. Cool to room temperature without stirring. Cover surface with waxed paper; refrigerate until chilled.
- In a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Crumble the baking pecan mixture; set aside 1/2 cup for topping. Just before serving, in a 3 quart trifle bowl, layer 1 cup each pecan mixture, lemon mixture and cream cheese mixture. Repeat layers twice. Sprinkle with reserved pecan mixture. Refrigerate leftovers.
I have made this winner from taste of home and lost the recipe---it was worth tracking down and joing recipezaar for! I plan to substitute walmuts this time, and bring it to a friend's dinner party, it is so good.