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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 15 |
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For an absolutely delicious dessert, this recipe makes a wonderful treat. The lemon is so refreshing and the layers are so easy to put together.Jean Pare`, Vermilion, Alberta Ingredients:
1 cup cold butter, cubed |
2 cups king arthur unbleached all-purpose flour |
1 cup finely chopped pecans |
second layer: |
2 packages (8 ounces each) cream cheese, softened |
1 cup confectioners' sugar |
1 cup heavy whipping cream, whipped |
third layer: |
4-1/2 cups cold water, divided |
2 packages (2.9 ounces each) cook-and-serve lemon pudding mix |
1 cup sugar |
4 egg yolks, lightly beaten |
top layer: |
2 cups heavy whipping cream |
2 tablespoons sugar |
1 teaspoon vanilla extract |
Directions:
1. In a bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack.
2. In a large bowl, combine cream cheese and confectioners' sugar until smooth. Fold in whipped cream; spread over cooled crust.
3. In a saucepan, combine 1 cup water, pudding mix, sugar, and egg yolks until smooth. Stir in the remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon; cool. Spread over cream cheese layer.
4. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over lemon layer. Cover and refrigerate until serving. Yield: 15 servings.
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