1 cup flour

1/2 cup butter

1/2 cup chopped pecans

8 ounces cream cheese

1 cup powdered sugar

1 (8 ounce) container whipped topping, divided

1 (3 ounce) box lemon pudding mix

1/2 cup sugar

2 1/4 cups water, divided

2 egg yolks

You’ll Need:

Mix flour, butter & chopped pecans together like biscuit dough and press into 8 x 8 inch baking pan. Bake at 400° for 20 minutes or until brown.

Mix together cream cheese, powdered sugar and 1 cup whipped topping and spread over first layer while still warm. Stir lemon pudding mix, sugar, 1/4 cup water and egg yolks together in a medium saucepan. Stir in 2 cups water. Stirring constantly, with wire whisk, cook on medium heat

until mixture comes to a full boil. (NOTE: if you are using instant pudding or a different flavor, use the ingredients & directions for preparation on the package!).

Cool 5 minutes, stirring twice. Cool about 30 minutes more and spread over two previous layers. Cool completely and top with remaining whipped topping. Chill.


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