Ingredients:

  • 1 cup All-Purpose Flour
  • 1 cup Chopped Pecans
  • 1/2 cup Unsalted Butter, melted
  • 1/2 cup Granulated Sugar (for crust)
  • 8 oz Cream Cheese, softened
  • 1 cup Heavy Whipping Cream (cold, for cream cheese layer)
  • 1 1/2 cups Powdered Sugar (sifted, for cream cheese layer)
  • 1 teaspoon Vanilla Extract (for cream cheese layer)
  • 1 (3.4 oz) package Instant Lemon Pudding Mix
  • 3 cups Cold Milk (Whole milk recommended)
  • 1 teaspoon Lemon Zest
  • 2 cups Heavy Whipping Cream, very cold (for topping)
  • 1/2 cup Powdered Sugar (sifted, for topping)
  • 1 teaspoon Vanilla Extract (for topping)

Instructions:

  1. Prepare the Crust: Combine flour, pecans, and 1/2 cup granulated sugar in a bowl. Pour in melted butter and mix until crumbly. Press mixture evenly into the bottom of a chilled 9x13 inch dish. Chill in the refrigerator while preparing the next layer (about 15 minutes).
  2. Make the Cream Cheese Layer: Beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sifted powdered sugar and 1 teaspoon vanilla extract until fully incorporated. In a separate bowl, whip 1 cup of cold heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
  3. Assemble Layer Two: Spread the cream cheese mixture evenly over the chilled pecan crust. Return the dish to the refrigerator to chill for at least 30 minutes to firm up.
  4. Prepare the Lemon Pudding: In a medium bowl, whisk together the instant lemon pudding mix and 3 cups of cold milk until slightly thickened (about 2 minutes). Whisk in the lemon zest.
  5. Assemble Layer Three: Pour the lemon pudding evenly over the set cream cheese layer. Cover loosely with plastic wrap (ensure the wrap does not touch the pudding surface) and refrigerate for at least 2 hours, or until the pudding is fully set.
  6. Whip the Topping: Just before serving, beat the remaining 2 cups of cold heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
  7. Final Assembly & Chill: Spread the whipped topping evenly over the set lemon layer. Garnish as desired (extra lemon zest or slices). Chill for a final 1 hour minimum before slicing and serving cold.