Lemon Delight
- 1/2 cups Ground Pecans
- 1/4 pounds Soften Butter
- 1 cup Flour
- 8 ounces, weight Cream Cheese
- 1 cup Powdered Sugar
- 1 cup Cool Whip
- 3 packages 3 Ounce Each Of Instant Lemon Pudding
- 4 cups Milk
- 2 cups Cool Whip
- Let cream cheese sit out to soften.
- Grind pecans in food processor.
- Mix ground pecans, softened butter and flour together and the press into a 9 x 13 ( or slightly smaller pan if you have it ).
- Bake 13 minutes at 375 degrees. You want the crust slightly golden, not burnt. Cool.
- Mix the cream cheese, powdered sugar and 1 cup of cool whip. Smear this on top of cooled crust.
- Mix the #3, 3 ounce instant puddings with 4 cups of milk as instructed on the pudding box. Smear this on top of the cream cheese layer.
- Top with the remaining cool whip.
- Place in refrigerator to cool for a few hours.
ground pecans, ubc, flour, weight cream cheese, powdered sugar, lemon pudding, milk
Taken from tastykitchen.com/recipes/desserts/lemon-delight/ (may not work)