Mom's Lemon Lush

(image from here)

Mom's Lemon Lush

1 stick butter

1 cup flour

1/2 cup pecan pieces (these are optional and do not have to be included)

1 large package (8 ounces) cream cheese

1 cup confectioner's sugar

1 cup Cool Whip from a 9-12 oz. carton, save the rest for topping

2 small packages of lemon instant pudding (or one large package)

3 cups milk

First, melt the butter and add flour and the pecans. Press into a 9x13 inch baking pan and bake at 350 degrees for approximately 15-20 minutes, until lightly brown. Cool before adding the next layer.

Soften the cream cheese and add the confectioners sugar and 1 cup of Cool Whip. Mix these and spread carefully over the cool crust, trying to not crumble the crust. This is a bit tricky.

Next, mix the pudding with the milk until a firm pudding consistency and pour this over the cream cheese layer. Place in the refrigerator for 15 minutes to set up a bit.

Then top with the remaining Cool Whip. Garnish if you like with pecan chips or leave plain.

Cover the dish and let it stand in the refrigerator for several hours or overnight to become firm.

Enjoy!