Ingredients
1 cup all-purpose flour
1/2 cup unsalted butter, melted
1 cup finely chopped pecans
8 oz cream cheese, softened
1 cup powdered sugar, sifted
2 boxes (3.4 oz each) instant lemon pudding mix
3 cups cold whole milk
8 oz whipped topping, thawed
Instructions
Combine the flour, melted butter, and chopped pecans in a medium bowl until the mixture resembles a coarse crumble.
Press the mixture firmly into the bottom of a 9×13 inch baking dish.
Chill the crust in the refrigerator for 20 minutes.
Beat the softened cream cheese and powdered sugar together in a large mixing bowl until completely smooth.
Spread the cream cheese mixture evenly over the chilled crust.
Whisk the instant lemon pudding mix with the cold milk in a separate bowl according to package directions until thickened, then spread over the cream cheese layer.
Top with an even layer of thawed whipped topping.
Refrigerate for at least 4 hours before serving to allow the layers to set.
Notes
Ensure the cream cheese is at room temperature before mixing to avoid lumps. You can substitute pecans with walnuts if preferred. Store leftovers covered in the refrigerator for up to 3 days. For a clean cut, wipe your knife with a warm damp cloth between slices.
- Prep Time: 20
- Category: No-Bake Creamy Desserts
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg