This classic, layered lemon dessert is easy to make, and will take you right back to your childhood.
Make sure your pecans are either ground or chopped very finely so crust holds together nicely.
Stir together until well-blended and crumbly.
Press into a 9 x 13 baking dish.
Bake at 350ºF for 15 minutes and let cool completely
Fold in 1 cup of Cool Whip and spread this mixture over crust, working slowly if crust crumbles easily.
Add lemon juice and continue to stir until thick.
Spoon remaining Cool Whip over the pudding layer
Sprinkle a with finely chopped pecans.
Combine flour, chopped pecans and melted butter. Make sure your pecans are either ground or chopped very finely. This will produce a crust that holds together nicely. Stir these three ingredients until well-blended and crumbly. Press this mixture into a 9 x 13 baking dish. Bake at 350ºF for 15 minutes. Cool completely. Making your Layers Cream Cheese and Layer: With electric beaters, mix the cream cheese and icing sugar until smooth and creamy. Fold in 1 cup of Cool Whip or homemade Cool Whip, and spread over crust. Note: If the crust for your lemon delight crust crumbles and separates when you're spreading the cream cheese and cool whip layer over it, don't panic. Lemon Pudding Layer: Whisk together the pudding packets and milk. Add lemon juice, and continue to stir until thick. Spread pudding mixture over cream cheese layer. Cool Whip Layer: Spoon remaining Cool Whip over the pudding. Sprinkle a dusting of chopped pecans over the Cool Whip. Refrigerate for 4 hours before serving.