This is a recipe from my grandma (paternal). She made this last year for dessert after Christmas dinner. It had been so long since she had made it, that I had forgotten how delicious it was. I set my sister up with the mission to get the recipe from my grandma (my experience getting them from her has not gone well). Wallah! She got the recipe and I decided to make it as my dish for a scrapbooking get together. It is a very light and airy dish, perfect for summer (or if you don't give a hoot, Christmas).
Yields about 24 servings
You will need:
- 1 stick oleo (that's margarine for you modern folk)
- 1 cup all purpose flour
- 1/2 cup chopped pecans (you could also use walnuts)
- 1 8oz package of cream cheese, softened
- 1 cup powdered sugar
- 1 large container of cool whip
- 2 SMALL packages of lemon instant pudding
- 3 cups milk
Preheat the oven to 350 degrees. Cream the stick of oleo and the cup of flour together until smooth and well mixed. Add in the 1/2 cup chopped pecans and mix well. Press into the bottom of a 9 X 13 pan. Use the inside of the oleo wrapper with your fingers to make spreading it easier. Bake for 15 minutes. Let cool.
Cream package of softened cream cheese with the powdered sugar. Fold in one cup of the cool whip. Spread onto crust. (I forgot to take a picture of this step, use your imagination)
Mix 2 small packages of lemon instant pudding with the three cups milk. Let it thicken for a minute or two, but DON'T let it set up completely. Pour on top of the cream cheese mixture. Let it firm up for 30 minutes in the refrigerator. (You can let it set up for only 5, but it makes the next step harder).
Top with cool whip. If desired you can add chopped nuts, cherries or chocolate chips to the top. Refrigerate until ready to serve. YUM!