Layered Lemon Pecan Delight

Step 1: Spread the pecans evenly at the bottom of a baking dish. (A 9x13 works well, but most any baking dish you use that will fit the layers works just find. A glass baking dish lets you see the layers better.)

Step 2: In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Stir in the vanilla extract (if using), lemon juice and lemon zest until well combined. Fold in 2 cups of whipped topping until fully incorporated.

Step 3: Spread the sweetened cream cheese mixture over the pecans in the baking dish, creating an even layer.

Step 4: In a separate bowl, prepare the lemon pudding according to the package instructions, using the 1 3/4 cups of cold milk. Once the pudding has thickened, pour it over the cream cheese layer in the baking dish. Gently spread it out evenly.

Step 5: In a small bowl, dissolve the lemon-flavored gelatin (Jell-o) in 1 cup of boiling water, stirring until completely dissolved. Then add 1 cup of cold water and stir well. (If your package directions have different instructions for making the Jell-o, follow those.) Allow it to cool slightly before carefully pouring it over the lemon pudding layer.

Step 6: Refrigerate the dessert for at least 4 hours or preferably overnight, to allow all the layers to set.

Step 7: Before serving, spread an additional layer of 2 cups of whipped topping over the chilled dessert, and garnish with lemon slices and additional lemon zest, if preferred.