Y'all come on in!

Y'all come on in!

Sunday, April 12, 2015

Luscious Lemon Delight

It is Recipe Sunday!!!

And I LOVE lemon anything...that's lemon tea, lemon pie, lemon cheesecake, even lemon bundt cake! This recipe looked so good I had to share it even though I haven't made it yet. When I was a little girl, my step-sister used to work at the Murray State College cafeteria and sometimes she would bring us leftover lemon chiffon pie. This recipe reminds me of that and I do intend to make it at our next family gathering! Would love to get some feedback on anyone who makes it before I do!!

Luscious Lemon Delight

1 cup all-purpose flour
1/2 cup plus 2 tablespoons chopped pecans, divided
8 tablespoons (1 stick) butter, softened
1 (8-ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8-ounce) container frozen whipped topping, thawed, divided
2 (3.4-ounce) packages lemon instant pudding mix

2 2/3 cups milk

Preheat the oven to 375F.

Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 11 x 8-inch baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool.

Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners' sugar and beat until mixture is light and fluffy.

Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust.

Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with the remaining whipped topping. Sprinkle with remaining pecans. Chill, covered, for 1 hour. Store any leftovers in the refrigerator

1 comment:

  1. This sounds yummy, I too love all thing lemon. This sounds like the perfect ending to a warm summer nights meal. Light, not heavy.