This refreshing dessert recipe was given to me by my grandma decades ago. I love seeing the card written out in her perfect penmanship. Easy to put together, it's always a crowd-pleaser. It makes a 9 by 13 pan, but I halved it for today and served it to some crafting friends.
Lemon Delight
Step One:
2 cups flour
2 sticks butter
1 cup pecans
Mix together and press into a 9 by 13 glass pan. Bake in a 350 degree oven for 20 minutes. Cool.
Step Two:
2- 8 ounce packages cream cheese (room temperature)
2 cups powdered sugar
Use electric mixer and beat the cream cheese until fluffy and then gradually add powered sugar. Spread on the cooled crust.
Step Three:
2 large packages instant lemon pudding (or four small)
3 cups cold milk
Beat together at slow speed until thick (it will take 1.5 to 2 minutes). Spread evenly over cream cheese mixture.
Step Four:
Top with Cool Whip and chill for several hours or overnight. Cut into small squares to serve.
Note:
You can make "Chocolate Delight" by following the above ingredients and method, but substitute one large chocolate and one large vanilla instant pudding mix for the lemon.
I omitted the pecans in mine that I served today with satisfactory results and cut it into slightly larger servings. 😉
For a printable version, click here.
Enjoy!