Layered Lemon Dessert
Created by MakeItGood on November 24, 2015
- Servings: 20
- Prep Time: 40m
- Cook Time: 15-20m
- Recipe #21876
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.
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Step 5: Chill until ready to serve.
Nutritional Facts
- 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