4 Layer Lemon Delight Food

FOUR LAYER DELIGHT

Steps:

• Mix first thee ingredients.
• Add fine chopped pecans.
• press into 9x13 pan.
• Bake shell at 350 for 15 min.
• Soften cheese, then blend in sugar and Cool whip.
• Spread over cooled crust.
• Make pudding as directed.
• I like cooked pudding best but you can use instant.
• You can also use 2 small packages.
• And any other flavor you like.
• Spread on top.
• You can sprinkle chopped pecans or chocolate ants on top.
• Refrigerate.

FOUR LAYER LEMON DELIGHT

Steps:

• Mix flour, margarine, and pecans.
• Pat into a 13x9 inch baking dish and bake 15 minutes at 375 degrees; cool.
• Beat 1 cup Cool Whip, powdered sugar, and cream cheese until fluffy.
• Spread evenly on nut crust.
• Stir together pudding mix, lemon juice and milk; when thickened, spread over the second layer.
• Spread remaining container of Cool Whip evenly over top.
• Refrigerate at least 4 hours.

FOUR LAYER LEMON DELIGHT DESSERT

Steps:

• First Layer: Mix flour, margarine and ½ cup chopped nuts until crumbly. Pat into bottom of 13" x 9" utility pan.
• Bake at 350 degrees F for 15 minutes or until golden brown. Cool.
• Second Layer: Beat cream cheese until fluffy. Blend in approximately 1 cup or 1/3 of the cool whip. Mix until smooth. Spread over cooled crust.
• Third Layer: Mix 2 pkg. lemon pudding with 3 cups milk.
• Spread thickened pudding over cream cheese layer.
• Fourth Layer: Spread remaining cool whip over lemon pudding. Sprinkle remaining nuts on top. Best to refrigerate a few hours or overnight before cutting and serving this dessert. Suggested Handi-Foil Products: 20394 - Cook-n-Carry 13 x 9 Utility Pan w/Lid 22002 - Ultimates® Utility Pan

4 LAYER LEMON DELIGHT

Steps:

• Layer 1: Flatten in a greased 9x13 pan and bake at 350 degrees F for 15 minutes. Cool. Layer 2: Cream together cream cheese and powdered sugar. Add cool whip. Spread over cooled crust. Layer 3: Beat together about 2 minutes and spoon over second layer. Layer 4: Put remainder of cool whip on top. Top with chopped nuts. Chill at least 2 hours before serving.

LEMON DELIGHT

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.

FOUR LAYER DELIGHT

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• In a bowl, cream together margarine with 1/4 cup confectioners' sugar. Mix in flour and 1 cup pecans. Press into prepared dish.
• Bake in preheated oven 15 minutes, until very lightly browned. Cool completely.
• In a bowl, cream together cream cheese with remaining 1 cup confectioners' sugar. Fold in half the whipped topping. Spread over cooled crust.
• Stir together pudding mix and milk and allow to set up slightly. Spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Keep refrigerated.

FOUR LAYER LEMON DESSERT

Steps:

• Mix butter or margarine, 2 tablespoons sugar, pecans and flour well. Press on the bottom of a 9 x 13-inch pan. Bake at 350 degrees until light brown. Cool.
• Mix cream cheese and 2/3 cup sugar, then add 1/2 half of the cool whip carton. Spread over the cooled crust.
• Mix sweetened condensed milk, egg yolks and lemon juice. Spread over the second layer.
• Spread the other half of the cool whip over the third layer. Refrigerate.

LAYERED LEMON DESSERT

Steps:

• In a bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack. , In a large bowl, combine cream cheese and confectioners' sugar until smooth. Fold in whipped cream; spread over cooled crust. , In a saucepan, combine 1 cup water, pudding mix, sugar, and egg yolks until smooth. Stir in the remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon; cool. Spread over cream cheese layer. , In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over lemon layer. Cover and refrigerate until serving.

LOW CARB FOUR LAYER DELIGHT

Steps:

• Layer the toasted pecans in the bottom of a glass jelly roll pan, reserving enough to make 1 T of chopped nuts for topping.
• Whip all ingredients for 2nd layer with a mixer until fluffy.
• Drop in mounds on top of pecans (mixture will be thick) and carefully spread to cover pecans.
• Sprinkle graham cracker crumbs over 2nd layer.
• Don't use more than 1 T.
• Follow same directions as the 2nd layer for the 4th layer, using, of course, the Chocolate Fudge pudding instead of the White Chocolate.
• Drop in mounds over the graham cracker crumb layer.
• Spread very carefully, taking care not to mix the layers.
• Garnish with whipped cream, chopped toasted pecans and a sprinkling of graham cracker crumbs.
• Refrigerate.