Karen Albert

By á-2039

Ingredients

• Crust:
• 1 cup flour
• 1/2 cup ground or finely chopped pecans
• 1/4 cup melted butter
• Layers:
• 8 oz. cream cheese, softened
• 2.5 cups cool whip (thawed)
• 2 x 99g pkgs instant lemon pudding
• 1 tbsp lemon juice
• 3 cups milk
• 1 cup icing sugar
• 3 tbsp finely chopped pecans

Preparation

Step 1

Instructions
Combine crust ingredients and press into 9x13 baking dish. Bake at 350ºF for 15 minutes. Cool completely.
Combine cream cheese and icing sugar. Beat smooth and creamy.
Fold in 1 cup Cool Whip.
Combine and spread over crust.
Whisk together puddings and milk until thick. Stir in lemon juice.
Spoon over cream cheese layer.
Top with remaining Cool Whip.
Sprinkle with chopped pecans.
Refrigerate 4 hours before serving.

Instructions