Ingredients Jump to Instructions ↓

  1. 1 cup cold butter, cubed

  2. 2 cups all-purpose flour

  3. 1 cup finely chopped pecans SECOND LAYER:

  4. 2 packages (8 ounces each ) cream cheese, softened

  5. 1 cup confectioners' sugar

  6. 1 cup heavy whipping cream, whipped THIRD LAYER:

  7. 4-1/2 cups cold water, divided

  8. 2 packages (2.9 ounces each ) cook-and-serve lemon pudding mix

  9. 1 cup sugar

  10. 4 egg yolks, lightly beaten TOP LAYER:

  11. 2 cups heavy whipping cream

  12. 2 tablespoons sugar

  13. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  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. In a large bowl, combine cream cheese and confectioners' sugar until smooth. Fold in whipped cream; spread over cooled crust. 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. 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. Yield: 15 servings.


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