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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 99 g packages instant lemon pudding
- 1 T lemon juice
- 3 cups milk
- 1 cup icing sugar
- 3 T. finely chopped pecans
Preparation
Step 1
Combine crust ingredients and press into a 9 x 13 baking dish. Bake at 350 degrees 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 pudding 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.