This dessert actually consists of four different layers, as you can see in the picture from Carpe Diem Dona. Every layer seems to bring another dimension of awesome to this!
My kids love this dessert so much that I always have a hard time trying to store this in the refrigerator before serving. They always try to sneak in, for “just a spoonful, Mom!” I think it would be a good idea to make two of these, right off the bat. One for the special dinner, and one to enjoy before the guests arrive!
Ingredients
For the Crust:
1 cup butter or margarine (2 sticks) softened
2 c. Gold Medal flour
1/4 c. Domino sugar (1/2 c. if you like sweeter crust)
1/2 c. chopped pecans or walnuts
For the Cream Cheese Layer:
2 (8 oz) packages cream or Neufchatel cheese
1 c. powdered sugar
For the Pudding Layer and Topping:
2 small packages instant Lemon Pudding mix
3 1/2 c. cold milk
1 (16oz) container whipped topping
Instructions:
Mix flour, sugar and nuts in a medium bowl. Slice margarine (or butter) into pats and cut into
flour mixture. Press flour mixture into a 9 x 13 baking dish and bake 20-25 minutes in a 350
degree oven. Remove from oven and set aside to cool.
Beat together cream cheese and sugar until creamy and smooth. Spread over cooled crust.
Whisk together the pudding mix and milk and let stand 5 minutes to thicken and then pour over
cream cheese layer. Let stand a few more minutes and top with remaining whipped topping and
additional ¼ cup nuts if desired.
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Quick tip: Adjust the amount of sugar in the cream cheese layer, to your taste.
Big thanks to Carpe Diem Dona for this delicious recipe!
