Recipe: Layered Lemon Dessert (cream cheese and pudding layers with pecan crust)

LAYERED LEMON DESSERT

FOR THE PECAN CRUST:
1 cup cold butter or margarine
2 cups all-purpose flour
1 cup finely chopped pecans

FOR THE FIRST LAYER:
2 packages (8 ounces each) cream cheese, softened
1 cup confectioners' sugar
1 cup heavy whipping cream

FOR THE SECOND LAYER:
2 packages (2.9 ounces each) cook-and-serve lemon pudding/pie filling mix
1 cup sugar
4 1/2 cups cold water, divided use
4 egg yolks

FOR THE TOP LAYER:
2 cups heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract

TO MAKE THE CRUST:
In a bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13x9x2-inch baking pan.

Bake at 350 degrees F for 15 minutes or until lightly browned. Cool on a wire rack.

TO MAKE THE FIRST LAYER:
In a mixing bowl, combine cream cheese and confectioners' sugar; mix well. Whip 1 cup heavy cream and fold into cream cheese mixture; spread over cooled crust; set aside.

TO MAKE THE SECOND LAYER:
In a saucepan, combine (dry) pudding mix, sugar, 1 cup water and egg yolks until smooth. Stir in the remaining 3 1/2 cups water. Bring to a boil over medium heat; cool. Spread over cream cheese layer.

TO MAKE THE TOPPING:
In a small mixing bowl, beat 2 cups heavy cream, sugar and vanilla until stiff peaks form; spread over lemon layer. Refrigerate until serving.

Makes 15 servings
Source: Taste of Home magazine, June/July 2000