My summer isn't complete without my mom's Lemon Dessert. This year, I've only had it once - and after looking at these photos, I think it's time to make it again. Take it away my less serious momma...
Call me Mello Yellow!
Sunflowers, sunshine, moonlit nights! How do you know it’s summer? Nothing says it better at our house than Lemon Dessert. Light, airy, easy. What else could you ask for in a summer dessert? Come to think of it, why don’t we make this in the winter to bring a little sunshine into winter days?
The ingredients are simple and old school. We’ve clarified the directions a bit because when you get a recipe from grandma, it was less measured and more by feel and instinct.
1 c flour
1c chopped nuts
1 stick oleo (see note below)
1 8oz pkg cream cheese
1 c confectioners sugar
1 large pkg Cool Whip (fat free)
3 c milk (skim or whatever you use)
2 pkgs instant lemon pudding
Combine flour, chopped nuts (pecans are the best), and “oleo”—that’s butter (light butter works). Pat into bottom of 8” x 12 “ pan. Of course I don’t have a pan that size so I usually use a 10” x 13” and the crust is really thin. This time I had a new 9” x 9” pan so my crust was a bit too thick. Hopefully you’ll have the right size. Bake at 350 about 15-20 minutes until a little brown around the edges like below. Let crust cool (I stick it in the frig).
Mix milk and 2 pkgs lemon instant pudding until thick. Pour over cream cheese mixture. Spoon remaining Cool Whip on top. Refrigerate. Cut into squares.
Voila! Instant summer. You’ll want seconds.