Ingredients
1 cup cold butter, cubed2 cups all-purpose flour1 cup finely chopped pecansSECOND LAYER:2 packages (8 ounces each) cream cheese, softened1 cup confectioners’ sugar1 cup heavy whipping cream, whippedTHIRD LAYER:4-1/2 cups cold water, divided2 packages (2.9 ounces each) cook-and-serve lemon pudding mix1 cup sugar4 egg yolks, lightly beatenTOP LAYER:2 cups heavy whipping cream2 tablespoons sugar1 teaspoon vanilla extract
Preparation
In a bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack.
In a large bowl, combine cream cheese and confectioners’ sugar until smooth. Fold in whipped cream; spread over cooled crust.
In a saucepan, combine 1 cup water, pudding mix, sugar, and egg yolks until smooth. Stir in the remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon; cool. Spread over cream cheese layer.
In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form. Spread over lemon layer. Cover and refrigerate until serving.
