Refreshing, light dessert, perfect for the warm summer evenings!
R E C I P E:
crust:
1 cup flour
1/2 cup melted butter
1/2 cup chopped pecans
Stir with a fork until it forms a crumbly texture
(Bake at 375° for 15 minutes)
*COOL*
cream cheese layer:
1 – 8 oz. bar cream cheese
1/2 cup cool whip
1 cup powdered sugar
*MIX & SET ASIDE*
lemon layer:
2 small boxes of
instant lemon pudding
3 cups of whole milk
MIX ON HIGH SPEED FOR 2-3 MINUTES THEN ALLOW TO SET
ASSEMBLY:
Starting with your cooled crust, apply the cream cheese layer and top off with your lemon layer!
Garnish with whipped topping and lemons.
SERVE & ENJOY!
