Lemon Summer Dessert

By KitchenGnome

Ingredients

• For the Crust:
• 1 c. butter, softened but not to room temperature
• 2 c. flour
• 1/4 c. sugar
• 1/2 c. pecans, chopped in small pieces
• For the Cream Cheese Layer:
• 2 (8oz) packages Philadelphia cream cheese
• 1 c. powdered sugar
• For the Pudding Layer and Topping:
• 2 small packages Jell-O lemon pudding mix
• 3 1/2 c. cold milk
• 1 (16oz) container Kraft Cool Whip

Preparation

Step 1

Preheat oven to 350 degrees.

Stir together butter, flour, sugar, and chopped pecans with a fork.

Press into a 9×13 baking dish and bake 15-20 minutes, or until a light golden brown. Remove from oven and let cool.

Beat together cream cheese and sugar until creamy and smooth. Spread over cooled crust.

Whisk together pudding mix and milk. Allow to sit for 5 minutes to thicken up a little, then spread on top of the cream cheese layer. Cover and place in the fridge for 1 hour.

Spread whipped topping over the pudding layer. Cut into 18-24 pieces and garnish with fresh lemon zest.