Delightful, Delicious, De-Lemony "Lemon Delight"
From my friend Faye Keel’s recipes:
Lemon Delight is a “childhood into adulthood”favorite dessert. I can remember asking my mom,“When are we going to have that lemon dessert again?” It hasn’t been long since my daughter Meredith asked about the same question. That’s why I was thrilled to see Lemon Delight on the dessert table at a recent low country boil. Yum!
The “can this be this good?” lemon dessert is just right at a potluck dinner, at a low country boil, or anytime you want a dessert that combines a scrumptious taste and a “light”feeling. It is wonderful after a heavy meal when you want a bite of something sweet. The nutty crust is a perfect complement to the creamy lemon &vanilla pudding,Cool Whip, and cream cheese concoction. It is a favorite because it works fall, winter, spring and summer. Enjoy!
1 1/2 c. flour
3/4 c. butter, softened
3/4 c. pecans, finely chopped or crushed
1 (8 oz) package cream cheese, softened
1 c. powdered sugar (confectioner’s)
1 (12 oz) container Cool Whip topping, divided, thawed
1 (3 1/2 oz) package instant lemon pudding
1 (3 1/2 oz) package instant vanilla pudding
3 c. milk
Pre-heat oven to 350 degrees Fahrenheit.
Crust: Cut butter into flour, then add nuts and press into bottom of ungreased 13×9 inch pan. Bake crust at 350 degrees for 30-35 minutes, or until it browns. Cool crust before adding other layers.
Layers: Mix softened cream cheese, powdered sugar, and 1 1/2 cups of the Cool Whip. Mix until well blended. Spread evenly over crust. Beat pudding mixes and milk together well and spread over cream cheese layer. Top with remaining Cool Whip. Refrigerate until it sets.
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