Layered Lemon Dessert

One of my sisters was kind enough to make this yesterday and kind enough to share with me.  I love lemon!  She actually made it in a glass 9 x 13 pan, very pretty dessert, you can see the layers through the pan.  I liked how light it was, it melts in your mouth!  Absolutely delicious, maybe not very point friendly, but, oh well........

Layered Lemon Dessert

1 c. cold butter or margarine

2 c. all-purpose flour

1 c. finely chopped pecans

SECOND LAYER

2 pkg. (8 oz. each) cream cheese, softened

1 c. confectioners' sugar

1 c. whipping cream, whipped

THIRD LAYER

2 pkg. (2.9 oz. each) cook-and-serve lemon pudding/pie filling mix

1 c. sugar

4-1/2 c. cold water, divided

4 egg yolks 

TOP LAYER

2 c. whipping cream

2 T. sugar

1 tsp. vanilla extract

In a bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans.  Press into an ungreased 13 x 9 x 2-in. baking pan.  Bake at 350° for 15 minutes or until lightly browned.  Cool on a wire rack.  In a mixing bowl, combine cream cheese and confectioners' sugar; mix well.  Fold in whipped cream; spread over cooled crust.  In a saucepan, combine pudding mix, sugar, 1 cup water and egg yolks until smooth.  Stir in the remaining water.  Bring to a boil over medium heat; cool.  Spread over cream cheese layer.  In a small mixing bowl, beat cream, sugar and vanilla until stiff peaks form; spread over lemon layer.  Refrigerate until serving.  Yield: 15 servings.
WW PointsPlus™ = 17 pts. per serving