4-layer lemon dessert with pecan sandies crust
(5 ratings)
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!
(5 ratings)
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
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11 ozPecan Sandies
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8 Tbspbutter, softened
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2 boxinstant lemon pudding (3.4 oz each)
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3 cmilk
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8 ozcream cheese, softened
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1 cpowdered sugar
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8 ozCool Whip, thawed
How To Make 4-layer lemon dessert with pecan sandies crust
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1Preheat oven to 350 degrees F. Reserve 3 - 4 Pecan Sandies. Crush the remaining cookies with a rolling pin. Mix in softened butter.
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2Press into the bottom of a 9 x 13" ungreased pan.
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3Bake at 350 degrees for 12 - 15 minutes or until lightly browned. Cool.
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4While the crust is cooling, mix the pudding and milk. Place it in the fridge to firm up.
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5Once 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.
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6Spread the creamed cheese mixture over the cooled crust.
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7Spread the lemon pudding over the cream cheese mixture.
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8Spread the remaining whipped topping over the pudding.
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9Crumble the reserved Pecan Sandies. Sprinkle over the top of the whipped topping. Refrigerate for several hours or overnight.
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