Lemon Delight
1 cup flour
1/2 cup chopped pecans
1 stick margarine
1 (8 oz) pkg cream cheese
2-1/2 cups cool whip
2 (3.4 oz) pkgs instant lemon pudding
3 cups milk
1 cup powdered sugar
1st layer: mix flour, pecans and margarine Press into 9x13 inch pan and bake at 350° for ten minutes; let cool.
2nd layer: Blend together cream cheese and powdered sugar. Fold in 1 cup Cool Whip and spread on crust.
3rd layer: Mix instant puddings with milk and spread on top of second layer.
4th layer: Spread 1-1/2 cups Cool Whip on top and garnish with chopped pecans, if desired.
Variation: May also be made with chocolate or butterscotch puddings
and this one is Paula Deen's recipe VERY GOOD!
Ingredients
Crust:
* 2 cups all-purpose flour
* 1 cup confectioners' sugar, plus more for dusting
* Pinch salt
* 2 sticks butter, at room temperature, plus more for greasing
Filling:
* 4 eggs
* 2 cups granulated sugar
* 6 tablespoons all-purpose flour
* 6 tablespoons fresh lemon juice
Directions
Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan.
Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.
Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioners' sugar, if desired, when the bars are done.
