4-Layer Lemon Dessert With Pecan Sandies Crust

• servings: 8 servings
• active time: 23 hours 10 minutes
• total time: 23 hours 25 minutes

Ingredients

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

Directions

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.

Notes

The possibility of variations on this dessert are endless.

Different flavored puddings. A layer of peanut butter over crust before other layers. Melted chocolate on top of that. Graham cracker crust. Other cookies as crust. Drizzle top with caramel or chocolate. Other broken cookies on top. Chopped nuts as a layer or sprinkled on top.

…Endless