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Add a photoRaciónes: 12
Ingredientes
- 1 c. cool butter or possibly margarine
- 2 c. all-purpose flour
- 1 c. finely minced pecans SECOND LAYER:
- 2 pkt cream cheese (8 ounce.) softened
- 1 c. confectioners' sugar
- 1 c. whipping cream whipped THIRD LAYER:
- 2 x cook-and-serve lemon pudding/pie filling mix 2.9 ounces each
- 1 c. sugar
- 4 1/2 c. cool water divided
- 4 x egg yolks TOP LAYER:
- 2 c. whipping cream
- 2 Tbsp. sugar
- 1 tsp vanilla extract
Direcciones
- In a bowl, cut butter into flour till mix resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350i for 15 min or possibly till lightly browned. Cold on a wire rack. In a mixing bowl, combine cream cheese and confectioners' sugar; mix well. Mix in whipped cream; spread over cooled crust. In a saucepan, combine pudding mix, sugar, 1 c. water and egg yolks till smooth. Stir in the remaining water. Bring to a boil over medium heat; cold. Spread over cream cheese layer. In a small mixing bowl, beat cream, sugar and vanilla till stiff peaks form; spread over lemon layer. Chill till serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 12 servings | |
| Calories 461 | |
| Calories from Fat 268 | 58% |
| Total Fat 30.3g | 38% |
| Saturated Fat 18.93g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 128mg | 5% |
| Potassium 58mg | 2% |
| Total Carbs 45.79g | 12% |
| Dietary Fiber 0.6g | 2% |
| Sugars 28.7g | 19% |
| Protein 3.13g | 5% |
