Yes, it is a variation of the long-time favorite 4-layer pie--this time with lemon, but you can use your favorite pudding flavor with DELICIOUS results! Serves 8+
1 cup all-purpose flour (can use part almond flour, etc.)
1/2 cup, plus 2 Tbsp. chopped pecans, divided
1/2 cup (8 Tbsp.) butter (1 stick)
1 (8-oz.) package cream cheese, softened
1 cup powdered sugar
1 (8-oz.) container frozen whipped topping (like Cool Whip), thawed & divided
2 (3.4-oz.) packages lemon instant pudding mix
2 2/3 cups milk
Directions:
1. Preheat the oven to 375F.
2. Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press into the bottom of an 9 x 13 baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool.
3. Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners' sugar and beat until mixture is light and fluffy.
4. Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust.
5. Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with the remaining whippped topping. Sprinkle with remaining pecans, if desired. Chill, covered, for 1 hour. Store leftovers in the refrigerator.
Grandma's secret tip--when Grandma was in a hurry, she turned Luscious Lemon Delight into a layered pudding. She omitted the crust. She prepared the cream cheese layer, spooned it into a serving bowl or individual dessert dishes, then chilled it. She prepared the lemon layer and spooned it over the cream cheese layer. For a garnish, she crumbled almond macaroons or shortbread cookies over the top.