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Layered Lemon Dessert Ione Oertel

First Layer

1 cup cold butter or margarine 2 cups flour

1 cup chopped pecans

Second Layer

2 8 oz. pkgs. Cream cheese softened 1 cup powdered sugar

1 cup whipping cream, whipped

Third Layer

2 pkg. (2.9 oz) lemon pudding pie filling mix 1 cup sugar

4 cups cold water divided 4 egg yolks

Top Layer

2 cups whipping cream 2 Tbsp. Sugar

1 tsp. vanilla

Cut butter into flour until mixture resembles coarse crumbs. Stir in pecans. Press into ungreased 13 x 9 x 2 baking pan. Bake at 350 fro 15 minutes or until lightly browned and cool. Combine cream cheese and powdered sugar. Mix well. Fold in whipped cream. Spread over cool crust. Combine pudding mix, sugar and 1 cup of water and egg yolks until smooth. Stir in remaining water. Bring to a boil and cool. Spread over cream cheese layer. Whip cream until stiff. Add sugar and vanilla. Spread over lemon layer. Refrigerate until serving. Yield: 15 servings