1 stick butter, softened
1 cup flour
1 cup chopped pecans
- Mix and spread evenly in bottom of large glass baking dish (9x12). Bake at 300 degrees F for 20-25 minutes. Cool. (You can see that I altered this step due to time restraints. I used prepared shortbread crusts and made the recipe as a pie to simplify serving).
1 pkg. (8-oz.) cream cheese, softened (I used 1/3 reduced fat).
1 cup powdered sugar
1 cup Cool Whip (I used Cool Whip Free).
- Blend and pour over above crust.
2 small pkgs. instant lemon pudding
1 3/4 cups milk
- Mix and let stand 2 minutes. Pour over cream cheese layer.
1 13-oz. carton Cool Whip
- Spread over the pudding layer. Chill six hours before serving. Refrigerate leftovers. 12 servings
Variations: Instant chocolate pudding can be substituted. When I do this, I combine one package of vanilla and one of chocolate. Sprinkle slivered almonds over the top. Butterscotch pudding can be used as well, with chopped pecans sprinkled over the top. I know you will be able to come up with your own personal variations, depending on your favorite pudding flavors. This is a really refreshing dessert for a summer day.
This has been a busy day here. I delivered the food to church early this morning, then went on my way to the Senior Center to play bridge. At lunchtime I returned to church to eat lunch with the participants and staff. A couple of other errands filled the day.
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