This has been the girls’ favourite dessert this summer. They returned from “Horton summer camp” at Grandma and Grandpa’s house talking nonstop about this lemon dessert. There is not a single healthy thing about it but it is super yummy, easy to make and a fabulous tasting dessert.
NOTE: I made this dessert for my family and adapted it for food allergies. (I left out the nuts and used whole wheat flour in an effort to add in some bit of healthiness to this sugar laden explosion. 😉 Do not necessarily follow the photo the photo represents my allergy changes/tweaks not the actual recipe. 🙂
Lemon Lust
1 large container of cool whip
1 pkg – 8 oz. cream cheese softened
2 pkg – Sherrif Lemon Pie filling
1 cup flour
1 tbsp brown sugar
1/2 cup of butter
1 cup toasted walnuts finely chopped (set aside 3 tablespoons for top layer)
1. Base Layer – Create Crust – mix flour, brown sugar, butter with pastry blender. Add toasted walnuts. Bake at 350 for 10-15 minutes. Cool.
2. Layer 2: Cream the cheese with 1 cup of sugar and 1 cup cool whip. Spread on cooled Crust layer.
3. Layer 3: Lemon pie filling (double batch together). Prepare the 2 pkg of lemon pie filling according to package directions. Let cool completely. Spread on top of Layer #2.
4. Layer 4: Top Layer. Spread a layer of Cool whip – enough to coat, thickness of your choice. Sprinkle with remaining Toasted nuts.
Keep refrigerated.