Lemon Delight is a classic layered dessert featuring a buttery pecan crust, creamy cheese layer, and bright lemon pudding filling topped with whipped cream. This no-bake Southern favorite is simple to assemble and perfect for potlucks and gatherings.
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To make the crust, combine self-rising flour and most of the chopped pecans in a mixing bowl, reserving some pecans for topping.
Pour in the melted butter and mix until a crumbly dough forms.
Press the crust mixture evenly into the bottom of a baking pan.
Bake at 350°F until lightly golden. Allow the crust to cool completely.
For the second layer, combine softened cream cheese, powdered sugar, and half of the whipped topping in a bowl.
Beat with a hand mixer until smooth and creamy.
In a separate large bowl, combine the cold milk and the two packages of instant lemon pudding mix.
Beat with a hand mixer for about two minutes, until the pudding has thickened.
Spread the cream cheese mixture evenly over the cooled crust.
Next, spread the lemon pudding layer over the cream cheese mixture.
Top with the remaining whipped topping, spreading it to cover the pudding layer.
Sprinkle the reserved chopped pecans over the top.
Chill in the refrigerator for at least 4 hours, or until firm, before slicing and serving.
Cover and refrigerate up to 3 days. Not freezer-friendly due to the whipped topping texture; add topping fresh before serving.
Yes, assemble it up to 24 hours ahead and refrigerate covered. Add the whipped cream topping and pecans just before serving for best texture.
You can make pudding from scratch using cornstarch, sugar, lemon juice, and zest, but instant mix is the traditional shortcut in this recipe.
Yes, walnuts or almonds work well as 1:1 substitutes for pecans.
Yes, the pecan crust is pressed raw into the pan; the entire dessert is no-bake and relies on chilling time to set.
At least 2–3 hours or overnight in the refrigerator until the pudding layers are fully set.
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