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Lemon Delight Recipe

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This recipe for Lemon Delight is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:

1 cup flour
1/2 cup ground (or very finely chopped pecans)
1/4 cup butter, melted

Layers:

8 oz. cream cheese
2½ Cups thawed Cool Whip©
2 small pkgs instant lemon pudding (3.4 oz each)
1 tbsp lemon juice (optional, but I like the tartness it provides)
3 cups milk
1 cup powdered sugar
3 tbsp finely chopped pecans (to sprinkle on top)
Directions:
Directions:
1. Combine crust ingredients and press into 9x13 baking dish. Bake at 350ºF for 15 minutes. Cool completely.1
2. Combine cream cheese and icing sugar. Beat smooth and creamy.
3. Fold in 1 cup Cool Whip.
4. Combine and spread over crust.
5. Whisk together puddings and milk until thick. Stir in lemon juice.
6. Spoon over cream cheese layer.
7. Top with remaining Cool Whip.
8. Sprinkle with chopped pecans.
9. Refrigerate 4 hours before serving.
Personal Notes:
Personal Notes:
After a big meal, folks like this light, lemony treat. Its crisp shortbread crust is the perfect base for the fluffy layers above. I've prepared this sunny dessert many times and it has been a family favorite for many years.

 

 

 

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