Layered Lemon Dessert

13 ingredients
4 steps

Ingredients

  • 1 cup cold butter, cubed
  • 2 cups all-purpose flour
  • 1 cup finely chopped pecans
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 cup heavy whipping cream, whipped
  • 4-1/2 cups cold water, divided
  • 2 packages (2.9 ounces each) cook-and-serve lemon pudding mix
  • 1 cup sugar
  • 4 egg yolks, lightly beaten
  • 2 cups heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

Directions

  1. 1
    In a bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack.
  2. 2
    In a large bowl, combine cream cheese and confectioners' sugar until smooth. Fold in whipped cream; spread over cooled crust.
  3. 3
    In a saucepan, combine 1 cup water, pudding mix, sugar, and egg yolks until smooth. Stir in the remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon; cool. Spread over cream cheese layer.
  4. 4
    In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over lemon layer. Cover and refrigerate until serving.

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