Lemon Layer Dessert
1 cup all-purpose flour
1 stick butter or margarine
1/2 cup chopped pecans
2 T. granulated sugar
1 (8oz) pkg. cream cheese
1 (8oz) Cool Whip
1 Cup powdered sugar
1 tsp. vanilla extract
1 (6oz) pkg. lemon instant pudding mix
2 Cups milk minus 2 Tablespoons
Melt butter; add flour, nuts and sugar. Press into a 9x13x2 inch baking pan. Bake at 350 Degrees for 15 minutes. Let cool.
Mix together cream cheese, 1 cup Cool Whip, powdered sugar, and vanilla. Spoon over cooled crust.
Make the pudding according to package directions. Spread over cream cheese. Top with remaining Cool Whip. If you have a few extra pecan pieces, sprinkle over top of Cool Whip.
**I make mine sugar-free using Splenda, sugar-free pudding, and sugar-free Cool Whip. However, I also like to taste the pudding and use 2 pkgs instead of 1. If you decide to do this, just be sure to have enough milk on hand.
***Also, you can use chocolate, butterscotch, whatever tickles your taste buds.
Don't forget to head on over to Cielo's The House in the Roses, see ya there!
