Lemon Delight
A refreshing dessert for the hot months ahead. This one comes from John William Grube, my late grandfather--he loved to cook for his family and friends. As I pulled this torn, tattered and stained slip of paper from his decades old, army-green recipe box complete with a WW II emblem, it makes me happy to think his recipes are still being shared and enjoyed.
Lemon Delight
1st layer:
1 1/2 c flour
1 1/2 sticks butter
1 c. chopped pecans, optional
2nd layer:
1 c. cool whip
1 c. powdered sugar
1-8 oz. cream cheese
3rd layer:
2 pkgs of lemon pudding (instant)
3 cups of milk
Mix flour, margarine, and pecans.
Pat into a greased 13x9 inch baking dish and bake 15 minutes at 375 degrees; cool.
Beat 1 cup Cool Whip, powdered sugar, and cream cheese until fluffy.
Spread evenly on nut crust.
Stir together pudding mix and milk; when thickened, spread over the second layer.
Spread remaining container of Cool Whip evenly over top.
Refrigerate or freeze at least 4 hours
Lemon Delight
1st layer:
1 1/2 c flour
1 1/2 sticks butter
1 c. chopped pecans, optional
2nd layer:
1 c. cool whip
1 c. powdered sugar
1-8 oz. cream cheese
3rd layer:
2 pkgs of lemon pudding (instant)
3 cups of milk
Mix flour, margarine, and pecans.
Pat into a greased 13x9 inch baking dish and bake 15 minutes at 375 degrees; cool.
Beat 1 cup Cool Whip, powdered sugar, and cream cheese until fluffy.
Spread evenly on nut crust.
Stir together pudding mix and milk; when thickened, spread over the second layer.
Spread remaining container of Cool Whip evenly over top.
Refrigerate or freeze at least 4 hours
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