Most helpful positive review From allrecipes.com
- I cheated by using a ready made crust (Keebler’s Oreo Cookie Crust) and received kudos for this dessert. Extremely easy and very tasty, my guests asked to take some home! This left my husband and I with one piece left to fight over! 🙂 Excellent pie to have !
- I used graham cracker crust instead of flour one. VERY much like lemon cheesecake…only square. Family LOVED it!
- Very cool, creamy and refreshing. Next time, I think I would add some fresh lemon juice in the pudding to give it a little more tartness, and use less Cool Whip. But, to each their own taste. Thanks for sharing, Ms. Kelly Z!
- I’ve always loved lemon desserts and this one comes through with flying colors. My neighbor always eats my desserts and said this has been his favorite one yet. After 3 years and countless desserts that is really saying something. Thank you for the recipe.
- I modified this recipe by adding pecans to the base. It was delicious. A friend’s sister makes this with almonds and chocolate pudding and it is equally good. I also prefer cooked pudding over instant, it seems like the flavor is better.
- This recipe was delicious. I took it to a family reunion, and it was gobbled up! I can’t wait to experiment with different pudding flavors.
Ingredients:
1 stick butter – melted
1 cup flour
1 1/2 cup pecans – chopped (reserve 3/4 cup for topping)
1 16 oz. container Cool Whip
8 oz. cream cheese – softened
1 cup sugar
2 boxes Lemon Instant Pudding – regular size (made to directions and refrigerated)
Instructions:
Making 4 layers in a 9 x 13 glass dish
1st layer – butter, flour and 3/4 cup pecans mixed together and pressed into the bottom of glass dish. Bake at 350 degrees for 10 – 15 min until light brown. COOL completely.
2nd layer – cream cheese, sugar and 1 cup Cool Whip. Blend until creamy and spread over 1st layer.
3rd layer – Lemon pudding (made to box directions) spread evenly over 2nd layer.
4th layer – extra Cool Whip spread evenly over 3rd layer and topped with remaining pecans.
Cover and refrigerate for several hours before serving
SOURCE ALLRECIPES
