Ingredients:

  • 1.5 cups all-purpose flour
  • 0.75 cup unsalted butter, softened
  • 0.5 cup pecans, finely crushed
  • 2 tbsp granulated sugar
  • 16 oz cream cheese, room temperature
  • 1.25 cups powdered sugar, divided
  • 1 tsp vanilla extract
  • 2.5 cups heavy whipping cream, divided
  • 2 packages (3.4 oz each) instant lemon pudding mix
  • 3 cups whole milk, cold
  • 1 tbsp lemon zest

Instructions:

  1. Preheat your oven to 350°F (175°C). In a medium bowl, blend the flour, softened butter, crushed pecans, and 2 tablespoons of granulated sugar until a crumbly dough forms.
  2. Press the crust mixture firmly into the bottom of a 9x13 inch baking dish. Bake for 15 minutes or until the edges are lightly golden. Let cool completely.
  3. In a large bowl, beat the softened cream cheese, 1 cup of powdered sugar, and vanilla extract until smooth. In a separate bowl, whip 1 cup of heavy cream to stiff peaks, then gently fold it into the cream cheese mixture. Spread evenly over the cooled crust.
  4. In a large bowl, whisk together the two packages of instant lemon pudding mix and 3 cups of cold milk for 2 minutes until thickened. Stir in the lemon zest. Spread the pudding layer over the cream cheese layer.
  5. Whip the remaining 1.5 cups of heavy cream with 3 tablespoons of powdered sugar until stiff peaks form. Spread the whipped cream over the lemon layer.
  6. Refrigerate for at least 4 hours to allow layers to set before slicing and serving.