This is sooooooooooooooo good! Light lemon dessert. I did not have 2 boxes of Lemon Pudding - so substituted Coconut Cream Pie and added Lemon Juice. Also did not have any Cool Whip so made my own whipped cream. A DEFINITE favorite!
- 1 stick butter - melted
- 1 cup flour
- 1 1/2 cup pecans - chopped (reserve 3/4 cup for topping)
- 1 16 oz. container Cool Whip
- 8 oz. cream cheese - softened
- 1 cup sugar
- 2 boxes Lemon Instant Pudding - regular size (made to directions and refrigerated)
Adapted from mytexastoday.com
Making 4 layers in a 9 x 13 glass dish
1st layer - butter, flour and 3/4 cup pecans mixed together and pressed into the bottom of glass dish. Bake at 350 degrees for 10 - 15 min until light brown. COOL completely.
2nd layer - cream cheese, sugar and 1 cup Cool Whip. Blend until creamy and spread over 1st layer.
3rd layer - Lemon pudding (made to box directions) spread evenly over 2nd layer.
4th layer - extra Cool Whip spread evenly over 3rd layer and topped with remaining pecans.
Cover and refrigerate for several hours before serving.