4-Layer Lemon Dessert With Pecan Sandies Crust

• porciones: 8 servings
• tiempo activo: 23 hours 10 minutes
• tiempo total: 23 hours 25 minutes

Ingredientes

11 ounce(s) Pecan Sandies

8 tablespoon(s) butter, softened

2 box(es) instant lemon pudding (3.4 oz each)

3 cup(s) milk

8 ounce(s) cream cheese, softened

1 cup(s) powdered sugar

8 ounce(s) Cool Whip, thawed

Instrucciones

Preheat oven to 350 degrees F. Reserve 3 - 4 Pecan Sandies. Crush the remaining cookies with a rolling pin. Mix in softened butter.

Press into the bottom of a 9 x 13" ungreased pan.

Bake at 350 degrees for 12 - 15 minutes or until lightly browned. Cool.

While the crust is cooling, mix the pudding and milk. Place it in the fridge to firm up.

Once the crust is cooled, mix 8 oz. cream cheese and 1 cup powdered sugar until well blended. Fold in 1 cup of Cool Whip and mix well.

Spread the creamed cheese mixture over the cooled crust.

Spread the lemon pudding over the cream cheese mixture.

Spread the remaining whipped topping over the pudding.

Crumble the reserved Pecan Sandies. Sprinkle over the top of the whipped topping. Refrigerate for several hours or overnight.