Description
A no-bake dessert featuring creamy lemon layers and a crumbly pecan crust, perfect for warm summer days.
Ingredients
Scale
- 1 1/4 Cup all-purpose flour
- 3/4 Cup cold butter, cut into pieces
- 1/4 Cup chopped pecans
- 8 oz cream cheese, softened
- 1 Cup powdered sugar
- 8 oz Cool Whip, divided
- 4 small (3.4 oz) boxes of lemon instant pudding
- 5 Cups cold milk
- 1/4 Cup additional chopped pecans for garnish
Instructions
- Preheat your oven to 350Ëš F.
- Combine the all-purpose flour, cold butter, and chopped pecans in a mixing bowl. Mix until the dough resembles coarse crumbs. Press into the bottom of a 9×13 inch baking dish and bake for 15-20 minutes or until golden brown. Set aside to cool.
- Beat the softened cream cheese and powdered sugar together until fluffy and smooth. Gently fold in 4 oz of Cool Whip until well-blended. Spread over the cooled shortbread crust.
- Whisk together the lemon instant pudding and cold milk in a large bowl until the mixture thickens. Pour the pudding over the cream cheese layer and spread evenly.
- Top with the remaining Cool Whip and sprinkle the last 1/4 cup of chopped pecans over the topping.
- Cover and refrigerate for at least 4 hours (or overnight) to allow the layers to meld.
Notes
This dessert can be made a day in advance for enhanced flavors. Keep leftovers covered in the refrigerator for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 18g
- Sodium: 165mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg