Creamy lemon pudding, sweet cream cheese, and fluffy whipped topping are all nestled within a cookie crust. A wonderful spring and summer dessert!
Ingredients:
Crust Layer
1 c butter softened, but not to room temperature
2 c flour
1/4 c sugar
1/2 c pecans chopped in small pieces
Cream Cheese Layer
2 packages cream cheese 8 oz
1 c powdered sugar
Pudding Layer
2 packages lemon instant pudding 3 oz
3 1/2 c cold milk
Topping
1 container cool whip 16 oz
lemon zest optional
Instructions
Crust Layer
Stir together butter, flour, sugar, and chopped pecans in a mixing bowl. (A fork works really well to get everything mixed together.)
Press into an ungreased 9×13 baking dish and bake 15-20 minutes at 350° F, or until a light golden brown. Remove from oven and set aside to cool.
Cream Cheese Layer
Beat together cream cheese and powdered sugar until creamy and smooth. Spread over cooled crust.
Pudding Layer
In another mixing bowl, whisk together pudding mixes and milk. Allow to sit for 5 minutes to thicken up. Spread on top of the cream cheese layer; cover and place in the fridge for 1 hour.
Topping
Spread whipped topping over the pudding layer. Cut into 18-24 pieces (depending on how large or small you cut them) and garnish with fresh lemon zest. Keep leftovers covered and stored in the fridge.
