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

1. Let cream cheese sit out to soften.
2. Grind pecans in food processor.
3. Mix ground pecans, softened butter and flour together and the press into a 9 x 13 ( or slightly smaller pan if you have it ).
4. Bake 13 minutes at 375 degrees. You want the crust slightly golden, not burnt. Cool.
5. Mix the cream cheese, powdered sugar and 1 cup of cool whip. Smear this on top of cooled crust.
6. 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.
7. Top with the remaining cool whip.
8. 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)