- 2 cups all-purpose flour
- 1 cup butter, softened
- 1 cup chopped pecans
- 2 (8 ounce) packages cream cheese, softened
- 2 cups powdered sugar
- 2 Tablespoon lemon juice
- 2 (3.4 ounce packages) instant lemon pudding
- 3 cups milk
- Whipped Cream:
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
Preheat oven to 350 degrees.
For the crust: In a food processor, pulse the flour and butter together until a dough forms. Add the pecans and mix until combined. If you don’t have a good processor you can cut the butter into the flour using a pastry cutter or 2 forks and add the pecans after the butter is cut in.
Press the mixture into bottom of a 9×13 baking dish. Bake for 20-25 minutes or until lightly golden brown. Let crust cool. While the crust is baking prepare the remaining layers.
For the Cream Cheese Layer: In a medium bowl, beat the cream cheese, powdered sugar, and lemon juice together until smooth. Spread evenly over the cooled crust.
For the Pudding layer: In a separate bowl, mix the lemon pudding and milk together and beat for 3 to 5 minutes. Let the mixture set up slightly in the refrigerator if it’s not thick yet. Once it has set up a little spread it over the cream cheese layer.
For the Whipped Cream: Beat the heavy cream and powdered sugar until soft peaks form. Spread over pudding mixture.
Chill dessert until ready to serve.
Usually I make all of the layers while the crust is cooking. I place them in separate bowls and chill them in the fridge until I’m ready to assemble.
Source: Adapted from Allrecipes