Ingredients
- FOR THE CRUST
- 1 cup butter (softened but not to room temperature)
- 2 cups all-purpose flour
- Salt, pinch
- 1/4 cup granulated sugar
- 1/2 up chopped pecans (finely chopped)
- FOR THE CREAM CHEESE LAYER
- 16 ounces cream cheese (only use Philadelphia cream cheese)
- 1 cup confectioners' sugar
- FOR THE PUDDING LAYER & TOPPING
- 2 boxes (3.4 ounce) lemon pudding mix (JELL-O)
- 3 1/2 cups whole milk (cold)
- FOR TOPPING
- 1 container (16 ounce) frozen whipped topping (thawed, use Cool Whip- or could use whipped cream sweetened with confectioners sugar, 2 cups unwhipped)
How to Make
-
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.
We hope you enjoy this recipe!
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