This recipe is very easy and cool. It requires very little baking. The longer it sits, the better it gets--if you can keep from eating it!

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). In a 7x11 inch baking dish, combine flour, melted butter and half of pecans. Spread mixture evenly and bake 25 minutes, or until golden brown. Let cool completely.

    Advertisement
  • In medium bowl, cream together cream cheese and confectioners' sugar until smooth. Spread over cooled crust. Chill 30 minutes in refrigerator.

  • Spread lemon pie filling over chilled dessert. Spread whipped topping over lemon filling, and top with remaining pecans. Refrigerate until serving.

Nutrition Facts

506.4 calories; 5.5 g protein; 59.7 g carbohydrates; 105.2 mg cholesterol; 149.8 mg sodium. Full Nutrition

Reviews (58)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/20/2004
This is a very good recipe! However I added/changed the following: I used real lemon and I made the filling recipe from the back of the corn starch box. Let the filling cool to luke warm before putting on cream cheese layer. I added just a little vanilla to the crust ingredients. I used Dream Whip for the topping. Yummy! Read More
(35)

Most helpful critical review

Rating: 3 stars
02/21/2008
If you change the lemon part it is 5 star. For that part use the juice of 3 lemons and 1 can of condensed milk. Read More
(37)
70 Ratings
  • 5 star values: 51
  • 4 star values: 9
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Rating: 3 stars
02/21/2008
If you change the lemon part it is 5 star. For that part use the juice of 3 lemons and 1 can of condensed milk. Read More
(37)
Rating: 5 stars
03/20/2004
This is a very good recipe! However I added/changed the following: I used real lemon and I made the filling recipe from the back of the corn starch box. Let the filling cool to luke warm before putting on cream cheese layer. I added just a little vanilla to the crust ingredients. I used Dream Whip for the topping. Yummy! Read More
(35)
Rating: 5 stars
01/02/2006
Thanks Patty for a real winner. Each time I make this I am asked for the recipe from all my female guests. One tip is to use fat free cream cheese and low fat whipped topping and pie filling. It makes no difference in the taste and you have less guilt having seconds. In addition you can use any flavor pie filling. They all work well. Read More
(30)
Advertisement
Rating: 5 stars
04/04/2012
Its not very helpful when people review recipes that they have completely altered. When I read "this lemon dessert was fabulous, but I used raspberry and omitted the cream cheese and then used dream whip instead" Its not the same recipe. Read More
(23)
Rating: 5 stars
09/20/2004
I ended up making some slight changes to the original recipe that. When making the crust the recipe called for only 1/2 cup ground pecans - I ended up using a whole cup. The finish product was shortbread with a definate pecan taste. I could only find a 15oz of lemon pudding in my store so I grabbed a fresh lemon and added the zest and the juuce to the canned pudding to make it taste fresh and losen up the pudding and make it go further. It worked perfect and the juice and zest really kicked up the lemon flavor. Read More
(16)
Rating: 5 stars
09/17/2003
I had every intention of making this recipe 'as is' but was unable to find any lemon pie filling at the local supermarket (Giant). So I sustituted the lemon filling for strawberry pie filling....YUM!! The crust was great and it was easy to make! Read More
(15)
Advertisement
Rating: 5 stars
10/02/2003
Very good and easy. I've made this several times and it is always a hit! Wouldn't change a thing! Thank you for an easy recipe. Read More
(9)
Rating: 5 stars
03/16/2009
This is an excellent light refreshing dessert. I made this for my family's game night almost everyone had seconds. I made it as directed except for my lemon pie filling wasn't large enough it was only 15 oz so I juiced a fresh lemon and then added about a capful of lemon extract. I only used 8 oz tub of cool whip it was plenty. Also I added about a teaspoon of vanilla to the cream cheese layer. I had to bake the crust for about 30 mins. Read More
(7)
Rating: 3 stars
01/26/2009
This was yummy but no better than if I took the pie filling and put it into a pre made cracker crust and topped it with cool whip..... Read More
(6)