I always crave something lemon for Easter dessert, so had to make this old standby in our family for years also..My mom calls it pudding dessert, but I just change the name to fit the flavor! I have had it with pistachio, chocolate, coconut and the lemon. My friend from work alters the crust too and uses pulverized oatmeal for the flour to make it gluten free and has made it chocolate with mint in it for St Patricks Day and chops Andes Mints on top. It's a very versatile recipe..it would be good with vanilla pudding and bananas too for a mock banana supreme pie. Anyway, back to the lemon Layered Pudding Dessert..Here is the recipe:
Lemon Layered Pudding Dessert:
CRUST:
1 cup flour
1/2 cup margarine (I use butter)
1/2 cup finely crushed pecans
Mix well together until thoroughly combined..Pat into a 9 x 13 cooking sprayed baking pan. Bake at 325 degrees for 25 minutes. cool.
SECOND LAYER:
Beat together with a mixer:
1- 8 ounce pkg of cream cheese (light is fine) that is at room temperature
1 cup powdered sugar
1 teaspoon vanilla
1/2 of a small cool whip container and pour over cooled crust spreading it evenly
THIRD LAYER:
Mix together 2 packages (3 oz) of whatever flavor instant pudding you want with 2-1/2 cups cold milk until thickened. pour over 2nd layer.
once set and thick top with the rest of the cool whip. Keep refrigerated.
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