Cool Lemony Delight

Easter in Arizona is always an adventure, weather wise.   After our winters are over, we look forward nervously to the warming temperatures of spring.  We don’t want the 90’s to arrive too soon because that means the 100’s are not far behind.  If only we could have January and February temps year-round, sigh.  Most times we are in shorts and even get in the pool, but there have been a few times it was cool enough for pants.

After church we celebrate the day hosted by our dear friends, Don and Cathie.  It’s a fun day with great friends, food and fun.  Our food spread is a giant ham, her famous pineapple souffle’ and various side dishes the rest of us share.  I bummed I don’t have a picture of our spread, next year for sure. Friends Rocket and Cathe never disappoint with their side dishes and I get to bring dessert, the always requested Lemon Delight.

 

 

 

Cathie always finds something new in the food and drink department for us every year.  Last year it was the Peeptini and this year it was the carrot shaped cheese ball.  We even had an Easter Gingerbread House!  The cheese ball was amazing and I’m hoping it becomes an Easter staple, hint hint.

We also have a rockin’ egg toss!  It started at their old house in the street and let me tell you, the pavement is not kind to fragile eggs.  They moved to a new house and the new location really upped our egg game.  First, we were in empty lots on their cul-de-sac and now we’ve moved to the nice, soft and plush grass at the entrance gate.  That soft grass makes for a longer and more exciting egg toss tournament, let me tell you.  Cathie buys cute little trophies and prizes.  We have two rounds and the winners battle it out for the grand prize.  Usually it’s dads versus sons as the teams of Mark/Don and Andy/Will have been reigning champs for a long time.  Sometimes, though, we get surprised and this year was just that.  Both of the previous champions were knocked out early with Rocket and I winning the first round.  Let’s hear it for the over 50 club!  Our first venture into the finals didn’t go well with Kevin and Tayler winning the coveted trophy this year.  I think Rocket and I need to practice for next year.

 

 

I’ve made this yummy lemony dessert several years in a row and was seriously thinking of something else this year but I am so glad I didn’t.  I didn’t realize it was so popular as everyone was happy to see that familiar dessert in the refrigerator.  That is a recipe win for sure.  Credit for this wonderful dessert goes to Josa’s Hobby Lobby.

This is a great dessert to bring for any party.  Even though there are a few steps with time in between, it really is easy.  It needs to chill in the refrigerator so I usually make it the night before.

First, mix flour, butter and pecans until well combined and press into an 11 x 8 pan.  Bake at 375 until lightly browned, about 15 minutes.  Let cool completely.

For the first layer of filling, beat softened cream cheese until smooth and fluffy.  Add powdered sugar and continue to beat until light and fluffy.

Gently fold in one cup of Cool Whip then spread on top of cooled crust.

Mix milk and pudding mix until it’s good and thick.  Spread evenly on top of cream cheese mixture.

Top with remaining Cool Whip and finely chopped pecans. Cover and chill in refrigerator for at least one hour.

Click to print recipe.

Cool Lemony Delight

• 1 cup flour
• 1 stick butter, softened
• 1/2 cup chopped pecans, plus two tablespoons finely chopped
• 1 package cream cheese (8 ounce), softened
• 1 cup powdered sugar
• 1 container of Cool Whip (8 ounce), divided
• 2 small boxes instant lemon pudding (3.4 oz. box)
• 2 2/3 cup milk

Preheat oven to 375.  Mix butter, flour and pecans in bowl until well combined.  Press into 11 x 8 baking pan and bake for 15 minutes or until lightly browned.  Cool completely.

Beat cream cheese on medium speed until fluffy.  Add powdered sugar and beat until light and fluffy.  Gently fold in one cup of Cool Whip.  Spread evenly on cooled crust.

Beat milk and pudding mix until thickened.  Spread over cream cheese layer.  Top with remaining Cool Whip.  Sprinkle finely chopped pecans on the top, cover and chill at least an hour.

Refrigerate any leftovers.