Hello! It’s time to cook. In the kitchen with Sharon this week I made the best dessert. I know I always say that, but this is so good. It will keep a couple days, but it didn’t get a chance to as I took it to work and BAM! — it was gone.
I am going to share this recipe with you since it is getting hot out and we need some refreshing desserts.
LEMON LUSH DESSERT
1/4 cup flour
3/4 cup butter
1/4 cup pecans (plus extra to sprinkle on the top)
8 oz. of cream cheese softened
16 oz. Cool Whip (the recipe calls for 16 oz., but I used two 16-oz. containers). I like lots of topping.
1 cup powdered sugar
4 small (3.4 oz. ) packs of lemon instant pudding
First, preheat oven to 350 degrees. Cut butter into the flour and mix well, then add pecans. Pat into the bottom of a 9-inch by 13-inch pan and bake for 20 minutes or until golden brown. Make sure to cool the crust completely.
Second, whip together softened cream cheese and powdered sugar. Fold in half the Cool Whip (about 8 oz. — but as I said I added a big spoonful more). Spread over the cream cheese layer.
Combine four boxes of lemon instant pudding and five cups milk. Beat pudding and milk until thick, then spread over cream cheese layer.
Third, spoon and swirl the remaining Cool Whip on top. Again I added more to make sure it was covered well.
Final thing — sprinkle with chopped pecans. Refrigerate until ready to serve. Yum yum. So good.
Please send your favorite recipes in and I will put you “In the Kitchen with Sharon.” I am looking forward to hearing from you. Call or email me at 937-393-3456 or [email protected]
Sharon Hughes is the advertising manager at The Times-Gazette. She is also a mother, grandmother and chef.