Layered Lemon Delight
| Yield |
|
20 servings (if cut 4 x 5) |
|
Ingredients |
|
1st layer |
|
|
|
1 cup |
flour |
250 mL |
|
1 cup |
pecans, chopped |
250 mL |
|
1/2 cup |
butter, softened |
125 mL |
|
|
|
|
|
2nd layer |
|
|
|
1 - 8 oz pkg |
cream cheese, softened |
250 g |
|
1 cup |
icing sugar |
250 mL |
|
1 cup |
whipping cream |
250 mL |
|
|
|
|
|
3rd layer |
|
|
|
1 pkg |
lemon pie filling OR |
1 pkg |
|
1 can |
lemon pie filling |
1 can |
|
|
|
|
|
4th layer |
|
|
|
2 cups |
whipping cream |
500 mL |
|
3 Tbsp |
icing sugar |
45 mL |
|
1 tsp |
vanilla |
5 mL |
|
|
|
|
| Directions |
1st Layer: Mix together and press
into a 9x13” (22x33 cm) pan. Bake at 325 ºF (160 ºC) for 25-30
minutes, or until browned. Cool.
2nd Layer: Cream cheese and icing sugar using an
electric mixer. In a separate bowl, whip whipping cream until
soft peaks form. Fold whipped cream into cream cheese mixture.
Spread over cooled base.
3rd Layer: Prepare I large package lemon pie filling .
Cool, stirring often. Pour over second layer. Or 1 can lemon
pie filling
4th Layer: Beat whipping cream, icing sugar and vanilla
until stiff. Spread over third layer. Garnish with chopped
pecans. |
|
Nutrient Content |
Per Serving: Energy: 315.3 Kcal ·
Carbohydrate: 19.5 g · Protein: 3.1 g
· Fat (Total): 25.9 g · Calcium: 43.6 mg |
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