#2313 - Cream Cheese Lemon Dessert

(by Shirley McNevich)

Crust: 1 cup flour; 1 stick softened butter; 1/2 cup chopped pecans

1st Filling Layer: 1 cup white sugar; 1 - 8oz. Philadelphia cream cheese (softened); 1 - 8oz. Cool Whip (thawed)

2nd Filling Layer: 2 - 3oz. boxes Jell-O lemon INSTANT pudding mix; 3 cups milk; 1/2 cup chopped pecans

In a bowl add flour, softened butter and 1/2 cup chopped pecans--mix with a pastry blender to make crumbs. Grease a 9 x 13 glass baking dish. Press the mixture into the bottom of the greased dish. Bake at 375 degrees for 15 minutes. Cool completely. In a mixer add white sugar, cream cheese and Cool Whip--beat until smooth. Spread the mixture over the cooled crust. In a bowl add both pudding mixes and milk--beat with a whisk until thick. Spread the lemon mixture over the cream cheese layer. Sprinkle the other 1/2 cup of chopped pecans over the lemon layer. Refrigerate overnight.