Lemon Four Layer Luscious Dessert

Ingredients: 

Crust:

• 1 ¾ cup all-purpose flour

• ⅔ cup powdered sugar

• 3/4 cup chopped pecans or walnuts

• 1 cup softened butter (2 sticks)

Cream Cheese Layer:

• (2) 8 ounces cream cheese, softened

• ⅔ cup granulated sugar

• 1 Tablespoon lemon zest

• Juice of one lemon or 2 Tablespoons lemon juice

Lemon Pudding Layer:

• 2 (3.4 ounce) boxes instant lemon pudding

• 3 cups whole milk, cold

Whipping Cream Topping:

• 2 ½ cups heavy whipping cream, chilled

• ⅓ cup powdered sugar

  hint - Place your bowl in the freezer until chilled and then mix the whipping cream!

  
  

Directions:

Crust:

1. Preheat the oven to 350 degrees F. and spray a 9×13 baking dish with non-stick pan spray. Set aside.

2. In a large bowl, whisk together the flour, powdered sugar, pecans or walnuts. Add the butter and cut in with a fork or pastry blender until crumbly. (You can also use your stand mixer just until mixed) and then use your hands until it begins to form a dough, but is still dry and crumbly.

3. Press the mixture into the bottom of the prepared pan and bake for 24-26 minutes, until golden brown around the edges and just starting to brown on top.

4. Remove from the oven, place on a cooling rack and let cool completely. NEXT:

   Cream Cheese Layer:

5. Add the cream cheese, sugar, lemon zest and lemon juice to your mixer bowl and beat until smooth.

6. Add the cream cheese mixture on top of the completely cooled crust and smooth it evenly. NEXT:

   Lemon Layer:

7. In another large bowl, add the lemon pudding powder and the milk and whisk until beginning to thicken, about 2 minutes.

8. Pour the lemon pudding over the cream cheese and use a spatula to spread it evenly. NEXT:

9. Whipped Topping Layer:

10. Add the cream and powdered sugar to the chilled mixer bowl and use a hand mixer or stand mixer to mix until you achieve stiff peaks.

11. Spread evenly over the top of the lemon pudding.

12. Top with additional lemon zest for decoration. (if desired)

13. Cover with plastic wrap and chill in the fridge for 2 hours or overnight before serving.

    Store in the refrigerator.