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Ingredients
- 1 1/4 cup flour
- 1 1/4 cup finely chopped pecans
- 1 stick butter, melted
- 1 pkg. cook top lemon pudding- *see note
- 1 pkg instant pudding mix
- 8 oz. cream cheese, Room temp.
- 1 container cool whip
- 2 1/4 confectioners' sugar
- 2 tsp. vanilla extract
Details
Servings 10
Preparation time 15mins
Cooking time 55mins
Preparation
Step 1
Preheat oven to 350 degrees.
In a spring form pan or square pan of choice, spray with non cooking spray and set aside.
In a bowl add your flour and finely chopped pecans.
Melt the butter and add to the flour mixture.
Mix thoroughly, the mixture will now be moist and crumbly.
Press mixture onto the bottom only of your pan of choice.
Bake for 12-15 minute or till lightly golden. Remove from oven set aside to cool.
Meanwhile, cook your stove top lemon pudding mix, following the instructions on the package. Take off heat and let cool. Prepare the instant lemon pudding mix in a separate bowl following the instructions on the package as well. Set aside.
In a 3rd. bowl, add the cream cheese and powdered sugar, incorporate thoroughly.
Add the vanilla and finally fold in the cool whip topping.
Set aside.
Once the base has cooled along with the stove top pudding mix, it is time to layer. To your base add:
1)..the cream cheese mixture, spreading evenly to the sides of your pan.
2)Instant lemon pudding mix..
3)cooked pudding mixture.
Cover loosely with foil, place in refrigerator and let chill 2-3 hours.
***Note*** Try using only about half of the cooked lemon pudding mix. Even though it has a pretty color
it's quite tart. If you like the tartness, please add all of it. It's a personal taste decision.
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