Ingredients
- 2 cups all-purpose flour
- 1 cup very cold unsalted butter
- 1/4 cup granulated sugar
- 1 cup chopped pecans
- 2 packs cream cheese
- 2 tsp fresh lemon zest
- 3 tbsp fresh lemon juice
- 1 1/2 cups powdered sugar
- 3 cups heavy whipping cream
- 2 boxes (3 2/5 oz) lemon instant pudding mix and pie filling
- 3 cups milk
Steps
- Heat the oven to 350 F and press the flour, cold butter, sugar, and pecans into a 9-by-13-inch pan.
- Bake the crust for 20 minutes, then cool it completely for 30 minutes.
- Beat the cream cheese, lemon zest, lemon juice, and powdered sugar until smooth.
- Whip 1 1/2 cups heavy cream until firm, then fold it into the cream cheese mixture.
- Spread the cream cheese layer over the cooled crust and chill it for 15 minutes.
- Whisk the pudding mixes with the milk, spread the pudding over the cream layer, top with the remaining whipped cream, and chill for 4 hours.
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