- 2 cups all-purpose flour
- 1 cup butter, softened
- 1 cup chopped pecans
- Cream Cheese Filling:
- 2 (8 ounce) packages cream cheese, softened
- 2 cups powdered sugar
- 2 Tablespoon lemon juice
- Pudding Layer:
- 2 (3.4 ounce) packages instant lemon pudding
- 3 cups milk
- Whipped Cream:
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
Adapted from the-girl-who-ate-everything.com
Preheat oven to 350 degrees.
For the crust: In a food processor, pulse the flour and butter together until a dough forms. Add the pecans and mix until combined. If you don't have a good processor you can cut the butter into the flour using a pastry cutter or 2 forks and add the pecans after the butter is cut in.
Press the mixture into bottom of a 9x13 baking dish. Bake for 20-25 minutes or until lightly golden brown. Let crust cool. While the crust is baking prepare the remaining layers.
For the Cream Cheese Layer: In a medium bowl, beat the cream cheese, powdered sugar, and lemon juice together until smooth. Spread evenly over the cooled crust.
For the Pudding layer: In a separate bowl, mix the lemon pudding and milk together and beat for 3 to 5 minutes. Let the mixture set up slightly in the refrigerator if it's not thick yet. Once it has set up a little spread it over the cream cheese layer
For the Whipped Cream: Beat the heavy cream and powdered sugar until soft peaks form. Spread over pudding mixture
Chill dessert until ready to serve.
While the crust is cooking. Place them in separate bowls and chill them in the fridge until I'm ready to assemble.