Luscious Lemon Delight Recipe 375

Steps:

• Preheat the oven to 375F. Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 11 x 8-inch baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool. Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners' sugar and beat until mixture is light and fluffy. Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust. Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with the remaining whipped topping. Sprinkle with remaining pecans. Chill, covered, for 1 hour. Store any leftovers in the refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a 7x11 inch baking dish, combine flour, melted butter and half of pecans. Spread mixture evenly and bake 25 minutes, or until golden brown. Let cool completely.
• In medium bowl, cream together cream cheese and confectioners' sugar until smooth. Spread over cooled crust. Chill 30 minutes in refrigerator.
• Spread lemon pie filling over chilled dessert. Spread whipped topping over lemon filling, and top with remaining pecans. Refrigerate until serving.

Steps:

• 1. 1st layer; mix together flour, margarine, and nuts. Pat into 9x13 pan and bake for 15 minutes in 350 degree oven. Cool completely.
• 2. 2nd layer; Beat softened cream cheese in mixer, add powdered sugar. Fold in 1 cup cool whip. Spread over first layer and refrigerate while mixing next layer.
• 3. 3rd layer; Take both instant pudding, add Kool-Aid and lemon zest.mix well. Then add 3 cups of cold milk and mix. Spread over 2nd layer.Spread Cool Whip on 3rd layer. Sprinkle top with chopped nuts. Refrigerate for 1 hour.

Steps:

• In a small heavy saucepan, combine egg and lemonade concentrate. Cook and stir over low heat until mixture is thickened and reaches 160°, 8-10 minutes. Cool to room temperature. Stir in lemon peel and vanilla. , In a small bowl, beat cream cheese and lemon mixture until blended. Spoon into 2 dessert dishes. Refrigerate until chilled.

Steps:

• Preheat oven to 35o degrees.
• Cut butter into flour, then add nuts and press into bottom of ungreased 13x9 inch pan.
• Bake crust at 350 degrees for 30-35 minutes, or until it begins to brown (takes a long time).
• Cool crust before adding other layers.
• Mix together softened cream cheese, powdered sugar, and 1 1/2 cups of the Cool Whip.
• Mix until well blended and spread evenly over crust.
• Beat pudding mixes and milk together well and spread over cream cheese layer.
• Spread remaining Cool Whip on top.
• Refrigerate until it sets.

Steps:

• In a small bowl, combine the flour, pecans and salt. Stir in butter. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over crust. Top with pie filling. Store in the refrigerator.