Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup butter, melted
- 1/2 cup pecans (finely chopped)
- 1/4 cup granulated sugar
- 16 ounces cream cheese (softened)
- 1 cup powdered sugar
- Juice of 1 lemon
- 2 packages instant lemon pudding mix (3.4 ounces each)
- 2 cups milk
- 8 ounces whipped topping
Instructions
- Preheat oven to 350°F. In a food processor, crush pecans until fine. Combine with flour, melted butter, and sugar in a bowl. Press into the bottom of a greased 9×13 baking dish and bake for 20-25 minutes until golden brown. Cool completely.
- Whip together softened cream cheese, powdered sugar, and lemon juice until smooth; spread over cooled crust.
- Mix instant pudding with milk in another bowl until thickened; layer on top of cream cheese mixture.
- Spread whipped topping over the pudding layer and refrigerate for at least one hour before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 273
- Sugar: 17g
- Sodium: 248mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 48mg