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 ½ 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