Lemon Lush

by

This recipe comes from cousin Debbie in Texas.  She was up visiting this past week and made it for us for dessert.  It is fantastic!!


Ingredients
Crust:
1.    2 cups all-purpose flour
2.    1 cup butter, softened
3.    1 cup chopped pecans
4.    Cream Cheese Filling:
5.    2 (8 ounce) packages cream cheese, softened
6.    2 cups powdered sugar
7.    2 Tablespoon lemon juice


Pudding Layer:
1.    2 (3.4 ounce) packages instant lemon pudding
2.    3 cups milk
3.    Whipped Cream:
4.    1½ cups heavy cream
5.    ½ cup powdered sugar

Instructions
1.    Preheat oven to 350 degrees.
2.    For the crust: In a food processor, pulse the flour and butter together until a dough forms. Add the pecans and mix until combined. If you don’t have a good processor you can cut the butter into the flour using a pastry cutter or 2 forks and add the pecans after the butter is cut in.
3.    Press the mixture into bottom of a 9×13 baking dish. Bake for 20-25 minutes or until lightly golden brown. Let crust cool. While the crust is baking prepare the remaining layers.
4.    For the Cream Cheese Layer: In a medium bowl, beat the cream cheese, powdered sugar, and lemon juice together until smooth. Spread evenly over the cooled crust.
5.    For the Pudding layer: In a separate bowl, mix the lemon pudding and milk together and beat for 3 to 5 minutes. Let the mixture set up slightly in the refrigerator if it’s not thick yet. Once it has set up a little spread it over the cream cheese layer.
6.    For the Whipped Cream: Beat the heavy cream and powdered sugar until soft peaks form. Spread over pudding mixture.
7.    Chill dessert until ready to serve.
Notes
Usually I make all of the layers while the crust is cooking. I place them in separate bowls and chill them in the fridge until I’m ready to assemble.

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