RECIPES: 04/24/19

Lemon Lush


2 c. all-purpose flour

1 c. butter; softened

1 c. chopped pecans

Cream Cheese Filling:

2 (8 oz.) pkg. cream cheese, softened

2 c. powdered sugar

2 Tbsp. lemon juice

Pudding Layer:

2 (3.4 oz.) pkg. instant lemon pudding

3 c. milk

Whipped Topping Layer:

1 ½ c. heavy cream

½ c. powdered sugar

Preheat oven to 350°. For crust: in food processor, pulse the flour and butter together until a dough forms. Add pecans and mix until combined. (If you don’t have a food processor, use 2 forks and add the pecans after the butter is cut in). Press mixture into bottom of 9×13” baking dish. Bake for 20-25 minutes or until lightly golden brown. Let crust cool. While crust is baking prepare remaining layers. For cream cheese layer: in medium bowl, beat cream cheese, powdered sugar and lemon juice together until smooth. Spread evenly over cooled crust. For pudding layer: in separate bowl, mix lemon pudding and milk together and beat for 3-5 minutes. Let mixture set up slightly in fridge if it’s not thick yet. Once it has set up a little, spread it over the cream cheese layer. For whipped cream: beat heavy cream and powdered sugar until soft peaks form. Spread over pudding mixture. Chill dessert until ready to serve. (While crust is cooking you can make all the other layers in separate bowls and chill in fridge until ready to assemble). Makes 16 slices.