Triple Layer Lemon Delight Cake

• 1 cup flour
• 1/2 cup real butter, Melted
• 1 1/4 cups pecans, Chopped
• 1 (8 ounce) cream cheese
• 1 1/4 cups Cool Whip
• 1 1/4 cups powdered sugar
• 1 (3 1/2 ounce) box instant vanilla pudding
• 1 (3 1/2 ounce) box instant lemon pudding
• 3 cups milk

1. Prepare the crust first as it has to cook and completely cool.
2. Mix the flour, butter, and pecans together and press into a 9x13-inch glass pan.
3. Bake at 350 degrees for 25 minutes or until light golden brown.
4. For the next layer, mix the cream cheese, cool whip, and powdered sugar together until smooth.
5. Spread on top of cooled crust.
6. For the final layer, beat the vanilla pudding, lemon pudding, and milk together with a whisk until it starts to thicken, then pour over cream cheese layer.
7. Cover and refrigerate until pudding sets.
8. Once set, spread remaining cool whip on top.

flour, butter, pecans, cream cheese, powdered sugar, vanilla pudding, lemon pudding, milk

Taken from www.food.com/recipe/triple-layer-lemon-delight-cake-275932 (may not work)