Layered Lemon Dessert
Recipe: #21876
November 24, 2015
Categories: Desserts, Lemon, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, Potluck, Pudding Mix, more
"Because I tend not to be good with flour crusts, didn't make the flour crust, I made a homemade graham cracker crust, this is beyond awesome!"
Original is 20 servings
Ingredients
- FOR THE CRUST
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- FOR THE CREAM CHEESE LAYER
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- FOR THE PUDDING LAYER & TOPPING
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- FOR TOPPING
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Nutritional
- Serving Size: 1 (130.2 g)
- Calories 415.2
- Total Fat - 27.8 g
- Saturated Fat - 19.5 g
- Cholesterol - 54.3 mg
- Sodium - 237.7 mg
- Total Carbohydrate - 37.6 g
- Dietary Fiber - 0.5 g
- Sugars - 27.6 g
- Protein - 5.5 g
- Calcium - 81.5 mg
- Iron - 0.3 mg
- Vitamin C - 2.6 mg
- Thiamin - 0 mg
Step by Step Method
FOR THE CRUST
Step 1
Stir together butter, flour, sugar, and chopped pecans in a mixing bowl. A fork works really well to get everything mixed together. Press mixture into a light greased 9x13 baking dish. Bake 15-20 minutes at 350°, or until a light golden brown. Remove from oven and set aside to cool.
FOR THE CREAM CHEESE LAYER
Step 2
Beat together cream cheese and 1 cup confectioners' sugar until creamy and smooth. Spread over cooled crust.
FOR THE PUDDING & TOPPING LAYER
Step 3
In another mixing bowl, whisk together pudding mix and whole milk. Allow to sit for 5 minutes to thicken up a little. Spread on top of the cream cheese layer. Cover and place in the fridge for 1 hour.
Step 4
Spread Cool Whip over the pudding layer. Cut into 18-24 pieces (depending on how large or small you cut them) and garnish with fresh lemon zest.
Step 5
Chill until ready to serve.
Tips
No special items needed.
0 Reviews
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