Daybreak recipe: Lemon Delight



WFAA contributor

Posted on March 31, 2012 at 8:12 AM

Updated Saturday, Mar 31 at 8:43 AM

Amy Kushnir of My Texas Today prepared this recipe on News 8 Daybreak Saturday, March 31.

Lemon Delight


  • 1 stick butter (melted)
  • 1 cup flour
  • 1 1/2 cup pecans, chopped (reserve 3/4 for topping)
  • 1 16 oz container Cool Whip
  • 8 oz cream cheese (softened)
  • 1 cup sugar
  • 2 boxes lemon instant pudding, regular size (made to directions and refrigerated)


Making four layers in a 9x13 glass dish

  1. Mix butter, flour and 3/4 cup pecans together and press to the bottom of the glass dish
  2. Bake at 350 degrees for 10-15 minutes until light brown.
  3. Cool completely.
  4. Blend cream cheese, sugar and 1 cup Cool Whip until creamy and spread over first layer.
  5. Spread lemon pudding (made to box directions) evenly over second layer.
  6. Spread remaining Cool Whip evenly over third layer and top with remaining pecans.
  7. Cover and refrigerate for several hours before serving.

You can use chocolate pudding instead and make Chocolate Delight.