Time for my 2nd annual Lemon Velvet recipe post! This has been my birthday dessert ever since I was able to express my opinion. So…for a really long time. It is trashy, easy, and quite possibly one of the most delicious things you will ever eat. I’ve tried a fancier version of this with real whipped cream and homemade lemon pudding but it honestly couldn’t hold a candle to my mom’s original recipe.
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 stick butter
- 1/2 cup chopped pecans
Preheat oven to 350. Mix flour and sugar. Cut in butter with a pastry blender or two butter knives until mixture looks like breadcrumbs. Mix in the chopped pecans. Press mixture into the bottom of a 9 x 13 pan or casserole dish. Bake for 20 minutes and let cool completely.
- 8 oz. cream cheese
- 1 cup Cool Whip (from a 9 0z container- you will use the rest later)
- 1 cup powdered sugar
Whip cream cheese until fluffy, stir in sugar and Cool Whip. Spread on the cooled crust. Chill while you prep the next layer.
- 2 small packages instant lemon pudding
- 3 cups 2% milk
Mix pudding mix with the milk until it starts to thicken. Spread this on top of the cream cheese layer. Chill for 30 minutes.
- remaining Cool Whip from a 9 oz. container
Spread the Cool Whip evenly over the chilled pudding. Serve immediately or chill and serve later!