Best Four Layer Lemon Delight Recipes

4-LAYER LEMON DESSERT WITH PECAN SANDIES CRUST

4-Layer Lemon Dessert with Pecan Sandies Crust image

This luscious lemon dessert was requested by a co-worker for her birthday. The Pecan Sandies crust is at the suggestion of Kimi Gaines, who uses this for her 4-layer chocolate dessert.

Provided by Stephanie Dodd

Time 25m

Number Of Ingredients 8

Ingredients

1 pkg pecan sandies, crushed (save 3 - 4 for topping)
1 - 1 1/4 stick butter, softened
8 oz cream cheese, softened
1 c powdered sugar
1 c cool whip
2 box instant lemon pudding
3 c milk
1 1/2 - 2 c cool whip

Steps:

1. Crush Pecan Sandies with a rolling pin; add softened butter starting with one stick and if needed, add a little more; press into the bottom of a 9 x 13" ungreased pan. Bake at 350 degrees for 12 - 15 minutes or until lightly browned. Cool
2. Mix 8 oz. cream cheese, one cup powdered sugar until well blended; fold in one cup of Cool Whip and mix well. Spread over cooled crust. Mix Lemon Instant Pudding with three cups of milk and refrigerate until it begins to set up. Spread this over the cream cheese mixture.
3. Spread 1 1/2 - 2 cups Cool Whip over the Lemon Pudding mixture. Crush the 3 - 4 Pecan Sandies left from the package and sprinkle over the Cool Whip. Refrigerate several hours or overnight. Variations: Use Butterscotch, Pistachio, Chocolate, or Vanilla pudding instead of the Lemon; the rest of the recipe is the same. ENJOY

FOUR LAYER LEMON DESSERT

Four Layer Lemon Dessert image

I got this recipe from a lady in my quilt guild. I've since taken it to church a few times and everyone loved it.

Provided by Kaykwilts

Categories Dessert

Time 35m

Yield 20 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup butter or 1/2 cup margarine
2 tablespoons sugar
3/4 cup pecans, chopped
1 cup flour
1 (8 ounce) package cream cheese
2/3 cup sugar
1 (8 ounce) carton Cool Whip
2 (14 ounce) cans sweetened condensed milk
3 egg yolks
1/2 cup lemon juice

Steps:

Mix butter or margarine, 2 tablespoons sugar, pecans and flour well. Press on the bottom of a 9 x 13-inch pan. Bake at 350 degrees until light brown. Cool.
Mix cream cheese and 2/3 cup sugar, then add 1/2 half of the cool whip carton. Spread over the cooled crust.
Mix sweetened condensed milk, egg yolks and lemon juice. Spread over the second layer.
Spread the other half of the cool whip over the third layer. Refrigerate.

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