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I happened to have some white chocolate so I shaved some of it on top of this lemon delight dessert.
You really don’t need it, but hey – if I can add chocolate to anything, I will do it! I had a hard time waiting for the pudding to settle (30 minutes has never gone by so slowly) but I didn’t want to mess it up by trying to rush it. In the end, the dessert turned out absolutely amazing – just like the one my mother used to make! I’m definitely going to serve this at our next family gathering!
For the crust:
1 cup Gold Medal all-purpose flour
1/2 cup chopped pecans (2oz pkg)
1 stick oleo (butter or margarine), softened
1 (8oz pkg) Philadelphia cream cheese, softened
1 cup Domino powdered sugar
1 cup Cool-Whip
2 (3.4oz pkgs) lemon instant pudding
2-2/3 cups McArthur milk
1 (8oz) container Cool-Whip, divided
Combine flour, pecans and oleo in a bowl until mixture becomes course crumbs and holds a ball when formed in your hand. Press into a 8″x11″ baking pan. Bake in a preheated 375* oven for 15 minutes or until very lightly golden around the edges. Let cool completely.
In a medium mixing bowl, beat cream cheese with an electric beater until fluffy. Add in powdered sugar and beat until light and fluffy (about 3 minutes). Fold in 1 cup of Cool-Whip and spread mixture on top of the crust.
In another medium bowl, whisk pudding and milk until no lumps remain. Pour on top of cheese layer. Refrigerate until pudding is firm (about 30 minutes).
Spread remaining Cool-Whip on pudding layer and top with additional pecans if you choose. Let chill overnight and serve. Makes 15 bars. Enjoy!
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Quick tip: If you’re not a fan of Cool Whip, use another type of whipped topping for this recipe
Recipe and image courtesy of Crouton Crackerjacks – check out their great how-to video!