LEMON DESSERT #DESSERT #FRUIT
Simple cold lemon dessert (otherwise known as lemon rich) made with a brittle hull and bested with velvety layers of whipped garnish and lemon pudding.
Daylight on a plate. That is what I'm calling it this stormy day. My mother has been making this lemon dessert again of late and it returns me to when my grandmother made it and called it lemon rich. I adore the new lemon season so much that I chose to make it again to impart to you. There's something about a new fruity treat in the winter that makes life have a craving for spring. No daylight outside. Forget about it. I have lemon rich.
What I adore about this treat is the smooth surface with the smash of the rich outside. Furthermore, much the same as this wet lemon cake you can make it daily ahead. It's just about superior to anything the principal day you make it. You know I'm about the down to earth notwithstanding the taste.
INGREDIENTS :
- 1 1/4 cup flour
- 3/4 cup butter
- 1/4 cup pecans + extra for top
- 8 oz cream cheese, softened
- 16 oz cool whip
- 1 cup powdered sugar
- 4 small (3.4 oz) boxes lemon instant pudding
- 5 cups milk
INSTRUCTIONS :
- First Layer
- Preheat oven to 350° F.
- Cut butter into flour. Mix well and add pecans. Pat into the bottom of a 9×13 pan and bake for 20 minutes or until golden brown. Let cool completely.
- Second Layer
- Whip together softened cream cheese and powdered sugar. Fold in half of the cool whip (about 8 oz.). Spread over crust.
- Third Layer
- Combine lemon pudding and milk. Beat until thick. Spread over cream cheese layer.
- Fourth Layer
- Spoon and swirl the remaining cool whip on top. Sprinkle with pecans.
- Refrigerate until ready to serve.
For more detail : http://bit.ly/2yxzHsB
