Lemon Surprise

Lemon Surprise

A few weeks ago my husband and I hosted a small group fellowship service in our home and I like to serve some snacks or dessert afterward in order to create time for more informal sharing with each other. I decided to fix something sweet and something savory. This lemon dessert was a big hit as you can see from the picture. It is really refreshing and is a great dessert during hot weather. By the time I got around to taking a picture it was almost gone! For the savory item I made my Zesty Ranch Pretzels.

10 T. butter
1 1/4 C. flour
1/2 C. pecans, chopped
1/3 C. powdered sugar
8 oz. cream cheese
1 C. Cool Whip
1 C. powdered sugar
2 small pkgs. instant lemon pudding
3 1/2 C. milk
1 1/2 C. heavy cream
1/2 C. chopped pecans

1. Melt butter and mix in 1/3 C. powdered sugar, flour, and 1/2 C. chopped pecans. Press into a 9 X 13 inch cake pan.
2. Bake in 325 degree oven for 15 minutes or until brown. Allow the crust to cool.
3. Mix the cream cheese and 1 C. powdered sugar with a mixer until smooth. Fold in the Cool Whip and spread over the cooled crust.
4. Combine the lemon pudding mix and the milk in a medium bowl. Mix for one minute and allow to rest for several minutes to soften the pudding mix. Then mix on high until smooth and set. Spread on top of the cream cheese layer.
5. In a large bowl, whip the heavy cream with 2 T. sugar and 1 t. vanilla. Spread over the pudding layer. Sprinkle with 1/2 c. chopped pecans.
Serves 12

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