I think we can all agree, there’s just nothing like Mom’s home cookin’. It just tastes better, doesn’t it? In a veiled attempt to get more home cooked meals I’ve asked my Mom to submit some of her favorite recipes for me to share with y’all each Monday. Let’s get cooking in the kitchen with Mom!
This past weekend was my lovely Mom’s birthday, so of course I had to make her something special. We used to LOVE the Lemon Supreme pie that Baker’s Square used to make, but sadly they all shut down in our area. BUT, I think I may have found a winning replacement in this recipe I found on Grandma’s Kitchen for Luscious Lemon Delight. Yum!
Ingredients:
- 1 cup flour
- 1/2 cup plus 2 tablespoons chopped pecan
- 8 tablespoons (1 stick) butter, softened
- 1 (8oz) package cream cheese, softened
- 1 cup confectioners’ sugar
- 1 (8oz) container Cool Whip, thawed
- (2) 3.4oz. packages of lemon instant pudding mix
- 2 2/3 cups milk
Preheat your oven to 375 degrees. While that is warming up, chop up your pecans in to fine pieces. You can use a food processor, or one of these handy dandy kitchen gadgets. Personally, I like this little guy for small projects – it is much easier to clean and put away when I’m done that the food processor is. (You can grab one on Amazon here).
Next you want to mix up your crust. Add together the flour, butter and 1/2 cup of the pecans. I used my hands to get this good and mixed as a spoon just wasn’t cutting it.
Next you’ll want to press your crust mixture in to the bottom of an 11×8″ baking pan. I didn’t have one of those, so I used a 9×9″ pan and it worked just fine. Pop this bad boy in the oven for about 15 minutes until golden brown. Remove from oven and let cool thoroughly.
While the crust is baking and cooling, go ahead and grab your cream cheese. Using a hand or stand mixer beat your cream cheese until nice and fluffy. Then add your confectioner’s sugar and give it another whirl. Then fold in one cup of Cool Whip. Be careful not to over mix this part, as it deflates the Cool Whip.
Once your crust has cooled, evenly spread the top with the cream cheese/sugar/Cool Whip mixture.
Next, add your lemon pudding mixes and milk in a bowl and beat together until thickened.
Spread the lemon pudding on top of the cream cheese layer.
Then add the remaining Cool Whip as the final layer. Sprinkle with remaining pecan pieces.
Slice and ENJOY!
* If you’re in a hurry, you could always use Keebler’s Sandies shortbread cookies as a replacement for the crust and do single serving sizes 🙂