Layered Lemon Delight
Ingredients:
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1 cup (250 mL) flour
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1 cup (250 mL) pecans, chopped
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1/2 cup (125 mL) butter, softened
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8 oz (250 g) cream cheese, softened
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1 cup (250 mL) icing sugar
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1 cup (250 mL) whipping cream
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1 package (1 package ) lemon pie filling made with milk or
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2 cup (500 mL) whipping cream
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3 tbsp (45 mL) icing sugar
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1 tsp (5 mL) vanilla
Preparation:
Mix flour, pecans and butter and press into a 9X13 (22X23 cm) pan. Bake at 325F (160C) for 25-30 minutes, or until browned. Cool.
In an electric mixer, blend cream cheese and 1 cup icing sugar. In a separate bowl whip 1 cup whipping cream until soft peaks form. Fold whipped cream into cream cheese mixture. Spread over cooled base.
Prepare lemon pie filling according to package instructions. Cool, stirring often. Pour over second layer.
Beat 2 cups whipping cream with 3 tbsp icing sugar and vanilla until stiff. Spread over third layer. Garnish with chopped pecans. Chill then cut into 20 pieces.
Courtesy of Dairy Farmers of Manitoba
www.milk.mb.ca