Make it with lemon pudding or chocolate pudding, either way this layered dessert will delight everyone!
Author: Adapted by Catherine Daugherty
Recipe type: Dessert
Serves: 12-16
Ingredients
First Layer
1½ cups all-purpose flour
1½ sticks margarine or butter
¾ cup chopped pecans
Second Layer
8 ounces cream cheese
1½ cup powdered sugar
1½ cups non-dairy whipped topping (from a 12 ounce container)
Third Layer
2 small pkg. lemon instant pudding*
3 cups milk
Remaining non-dairy whipped topping (from the 12 ounce container)
Instructions
First Layer: Mix and press into 9" x 13" pan, bake 15 minutes at 350 degree F. Do not brown. Cool.
Second Layer: Mix cream cheese and powdered sugar, and 1½ cups non-dairy whipped topping together with an electric mixer. Spread mixture over the cooled crust.
Third Layer: Mix instant pudding with milk with electric mixer. Pour over second layer. Spread remaining non-dairy whipped topping over this layer.
Refrigerate at least 2 hours or until ready to serve.
Notes
* Can be made with chocolate pudding or favorite instant pudding mix. Can be made a day or two ahead of time. Lasts in the refrigerator for up to a week.
Recipe by Pray Cook Blog at https://praycookblog.com/ready-for-spring-pudding-dessert/