Phone: (260) 768-7100
Packed with lemon-flavored goodness and tang, this dessert is a true delight. Enjoy the perfect balance of creamy lemon filling and crunchy pecan crust in every bite.
1 cup flour
1⁄2 cup ground or finely chopped pecans
1⁄4 cup butter (melted)
8 oz. cream cheese
2 1⁄2 cups thawed Cool Whip
2 small packages instant lemon pudding
1 tbsp lemon juice
3 cups milk
1 cup powdered sugar
3 tbsp finely chopped pecans (for topping )
Combine flour, chopped pecans, and melted butter. Make sure your pecans are either ground or chopped very finely so crust holds together nicely. Stir together until well-blended and crumbly.
Press into a 9 x 13 baking dish. Bake at 350ºF for 15 minutes and let cool completely.
With electric beaters, mix the cream cheese and icing sugar until smooth and creamy. Fold in 1 cup of Cool Whip and spread this mixture over crust, working slowly if crust crumbles easily.
Whisk together the pudding packets and milk. Add lemon juice and continue to stir until thick. Spread pudding mixture over cream cheese layer.
Cool Whip Layer: Spoon remaining Cool Whip over the pudding layer. Sprinkle a with finely chopped pecans.
Refrigerate for 4 hours before serving.