Four Layer Lemon Delight

4 Layer Lemon Delight

4 Layer Lemon Delight

This recipe for Four Layer Lemon Delight is an easy to make favorite. The combination of creamy fillings  with a shortbread like crust makes for an incredible dessert. Its especially cool and refreshing for a summer day…or any other day!

  • 1/2 c finely chopped pecans
  • 1 c flour
  • 1 stick butter (1/2 c)

Mix above as you would for pie crust and press into 9X13 glass pan. Bake at 375 degrees for 15 minutes or until lightly browned.  Cool completely on wire rack.

  • 1 c cool whip, defrosted in refrigerator
  • 1-8 oz. package of cream cheese (not lite), softened
  • 1 c powdered sugar

Combine all ingredients above and whip with electric mixer until fluffy. Spread on cooled crust. Refrigerate for at least 1 hour.

  • 2 small packages of lemon instant jello pudding (alternatively, chocolate may be used)
  • 3 c cold milk

Blend together with electric mixer on low until thickened (about 2-3 minutes). Pour over cool whip/cream cheese mixture. Refrigerate  to set until firm. (about 1-2 hours)

Spread a small 8-oz tub of cool whip, defrosted, on top.  Optional: sprinkle with coconut. Store in refrigerator.

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