Pecan Lemon Delight
1 1/2 cups of flour, sifted
1 1/2 sticks of margarine
1 cup of chopped pecans divided
1 (8-ounce) package of cream cheese
1 cup of sifted powdered sugar
1 (9-ounce) container of frozen whipped topping
2 (6-ounces each) packages of instant lemon pudding mix
2 tablespoons of lemon juice
3 cups of milk
Blend together flour, margarine, and 1/2 cup pecans. Press into a
13x9-inch pan. Bake 20 minutes at 350ºF. Cool. Blend together cream
cheese, powdered sugar, and 1/2 of whipped topping. Spread over crust.
Combine 2 packages instant lemon pudding mix with 2 tablespoons lemon
juice and 3 cups milk. Pour over previous layer. When firm, top with
remainder of whipped cream. Sprinkle with 1/2 cup pecans. Chill
overnight and keep in refrigerator. Serves 12 to 15. |
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