Description
A creamy, layered dessert with a buttery crust, sweet cream cheese filling, and tangy lemon topping.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 1/2 cup chopped pecans
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping
- 2 (3.4 oz) packages instant lemon pudding mix
- 3 cups cold milk
- Additional whipped topping for garnish
Instructions
- Preheat oven to 350°F.
- Mix flour, butter, and pecans. Press into a 9×13-inch baking dish.
- Bake for 15 minutes. Let cool.
- Beat cream cheese and powdered sugar until smooth. Fold in 1 cup whipped topping.
- Spread over cooled crust.
- Whisk pudding mixes with milk for 2 minutes. Let stand 5 minutes.
- Spread pudding over cream cheese layer.
- Top with remaining whipped topping. Refrigerate 4 hours before serving.
Notes
- Store covered in refrigerator for up to 3 days.
- Substitute walnuts for pecans if preferred.
- For a stronger lemon flavor, add 1 tsp lemon zest to pudding.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American