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4-layer lemon dessert with pecan sandies crust

(6)
Sjdodd avatar
Blue Ribbon Recipe by
Stephanie Dodd
@Sjdodd
Kansas City, MO

This luscious lemon dessert was requested by a co-worker for her birthday. The pecan sandies crust is at the suggestion of Kimi Gaines who uses this for her 4-layer chocolate dessert. For a variation use butterscotch, pistachio, chocolate, or vanilla pudding instead of the lemon. The rest of the recipe is the same. Enjoy!

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Blue Ribbon Recipe

This layered dessert is for all of you lemon lovers. We enjoyed the Pecan Sandies crust. It's a nice salty contrast to the rich and creamy cream cheese layer. Then, there's a layer of tart lemon pudding topped with whipped topping. A few crushed cookies add just the right amount of crunch. Served in a 9x13 baking dish, it's a great dessert to serve all spring and summer.

— The Test Kitchen @kitchencrew
(6)
yield 8 serving(s)
prep time 23 Hr 10 Min
cook time 15 Min
method Bake

Ingredients For 4-layer lemon dessert with pecan sandies crust

  • 11 oz
    Pecan Sandies
  • 8 Tbsp
    butter, softened
  • 2 box
    instant lemon pudding (3.4 oz each)
  • 3 c
    milk
  • 8 oz
    cream cheese, softened
  • 1 c
    powdered sugar
  • 8 oz
    Cool Whip, thawed

How To Make 4-layer lemon dessert with pecan sandies crust

  • Crush Pecan Sandies and add butter.
    1
    Preheat oven to 350 degrees F. Reserve 3 - 4 Pecan Sandies. Crush the remaining cookies with a rolling pin. Mix in softened butter.
  • Press into a 9x13 baking sheet.
    2
    Press into the bottom of a 9 x 13" ungreased pan.
  • Bake the crust.
    3
    Bake at 350 degrees for 12 - 15 minutes or until lightly browned. Cool.
  • Mix the pudding and milk. Place it in the fridge to firm up.
    4
    While the crust is cooling, mix the pudding and milk. Place it in the fridge to firm up.
  • Mix cream cheese, powdered sugar, and fold in Cool Whip.
    5
    Once the crust is cooled, mix 8 oz. cream cheese and 1 cup powdered sugar until well blended. Fold in 1 cup of Cool Whip and mix well.
  • Spread the creamed cheese mixture over the cooled crust.
    6
    Spread the creamed cheese mixture over the cooled crust.
  • Spread the lemon pudding over the cream cheese mixture.
    7
    Spread the lemon pudding over the cream cheese mixture.
  • Spread the remaining whipped topping over the pudding.
    8
    Spread the remaining whipped topping over the pudding.
  • Crumble the reserved Pecan Sandies.
    9
    Crumble the reserved Pecan Sandies. Sprinkle over the top of the whipped topping. Refrigerate for several hours or overnight.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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