Lemon Dessert

Here's a fun summery dessert that has become one of Jon's favorites. Thanks Rhonda, Deanna, and Cheryl for the recipe.

Lemon Dessert

Cook 2 packages of cook to serve Lemon Pie filling (follow directions on package) and refrigerate for later.

Crust:

1 C flour

1 C chopped walnuts or pecans

1/2 C cold butter

In a bowl, combine flour and nuts. Cut in buter until mixture resembles course crumbs. Press onto the bottom of a greased 13x9x2 baking dish. Bake at 350 degrees for 15-20 minutes or until edges are golden brown. Cool.

The rest of the ingredients:

1 package 8 oz. cream cheese softened

1 C powdered sugar

16 oz. whipped topping

2 C cold milk

2 packages (3.4 oz) instant vanilla pudding mix

1 tsp vanilla extract

In a mixing bowl, beat cream cheese, powdered sugar, and 1 cup of the whipped topping until smooth; carefully spread over crust. Spread the cooled lemon pie filling on next. In another mixing bowl, beat milk and pudding mixes on low for 2 minutes; beat in vanilla. Fold in half of the leftover whipped topping. Spread over lemon layer. Spread the remaining whipped topping over the vanilla pudding layer. Chill for at least 4 hours before serving.