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Lemon Dessert

  • First Layer:
  • 1/2 c. margarine, melted
  • 1/2 c. chopped pecans
  • 1 c. flour
    Second Layer:
  • 8 oz. cream cheese, softened
  • 1 c. Cool Whip
  • 1 c. powdered sugar
    Third Layer:
  • 8 oz. instant lemon pudding
  • 3 c. milk

Preparation:

First Layer: Mix together in 9"x13" pan and press in bottom. Bake at 375° for 10 minutes. Second Layer: Mix cream cheese and powdered sugar, add Cool Whip and beat well. Spread over cooled crust. Chill 15 minutes. Third Layer: Whip until thick and spread on top of the first 2 layers. Top with whipped topping. Put in refrigerator overnight or at least 2 hours before serving.