For the Crust:* 1 cup butter, softened but not to room temperature
* 2 cups flour
* 1/4 cup sugar
* 1/2 cup pecans, chopped in small piecesFor the Cream Cheese Layer:* 2 (8oz) packages Philadelphia cream cheese
* 1 cup powdered sugarFor the Pudding Layer and Topping:* 2 small packages Jell-O instant lemon pudding mix
* 3 cups cold milk
* 3 – 4 drops lemon extract or 1 tbsp lemon juice – optional
* 1 (16oz) container Cool Whip, almost totally thawed
* Lemon zest, to garnish (optional)

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