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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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The flavors of tart lemon, rich cream cheese, and buttery, nutty pastry mingle in this delicious dessert the whole family will love. Easy 3-steps to prepare. You can even experiment with different pudding flavors if you like! Choose any nut you like to add to crust. Ingredients:
1 1/4 cups all-purpose flour |
2/3 cup butter, softened |
3/4 cup chopped pecans |
1 (8 ounce) package cream cheese, softened |
1 1/2 cups confectioners' sugar |
1 1/2 cups nondairy whipped topping |
1 (5 ounce) package instant lemon pudding mix |
3 cups cold milk |
1 1/2 cups frozen whipped topping |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together flour, softened butter, and 3/4 cup chopped nuts until a soft dough forms. Press dough into bottom and sides of a 9 inch deep-dish pie pan. Bake in preheated oven for 30 minutes. Allow to cool completely.
3. In a medium mixing bowl, beat together softened cream cheese and confectioners' sugar until fluffy. Fold in 1 1/2 cups nondairy whipped topping. Spread mixture into cooled crust.
4. In a medium bowl, whisk together pudding mix and cold milk until smooth. Allow to set up 5 minutes, then spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Refrigerate at least 2 hours before serving.
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