Layered Lemon Or Chocolate Lush Aka Luscious Lemon Layers Recipes

Steps:

• Mix flour, butter& chopped pecans together like biscuit dough and press into 8x8 inch baking pan. Bake at 400°F for 20 minutes or until brown.
• Mix together cream cheese, powdered sugar and 1 cup whipped topping and spread over first layer while still warm.
• Stir lemon pudding mix, sugar, 1/4 cup water and egg yolks together in a medium saucepan. Stir in 2 cups water. Stirring constantly, with wire whisk, cook on medium heat until mixture comes to a full boil. (NOTE: if you are using instant pudding or a different flavor, use the ingredients & directions for preparation on the package!).
• Cool 5 minutes, stirring twice. Cool about 30 minutes more and spread over two previous layers. Cool completely and top with remaining whipped topping.
• Chill.

Steps:

• CRUST
• Heat oven to 350°F. In the bowl of a mixer fitted with the paddle attachment, combine the butter, sugar, and flour until a ball forms. (You can also use a food processor or pastry cutter for this step.) Press the dough onto the bottom of a 9x13-inch baking dish.
• Bake 20 to 25 min. or until crust is light golden brown. Remove dessert from oven and let cool completely.
• CREAM CHEESE FILLING
• In a mixer, beat the cream cheese, sugar, and lemon juice together until smooth and creamy. Spread evenly over the cooled crust.
• LEMON LAYER
• In another bowl, whisk together the lemon pudding mixes and milk for 5 minutes. Spread over the cream cheese layer.
• WHIPPED TOPPING
• Whip heavy cream in the bowl of a mixer fitted with the whisk attachment on high until stiff peaks form. Add powdered sugar and mix on low until combined. Spread whipped cream over pudding layer with a spatula. Sprinkle with lemon zest and chill for 1 hour before serving.

Steps:

• 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.

Steps:

• Preheat the oven to 375F. Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 11 x 8-inch baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool. Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners' sugar and beat until mixture is light and fluffy. Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust. Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with the remaining whipped topping. Sprinkle with remaining pecans. Chill, covered, for 1 hour. Store any leftovers in the refrigerator.

Steps:

• Prepare cake batter and bake in 2 (9-inch) round pans as directed on package, blending dry drink mix and lemon zest into batter before pouring into prepared pans. Cool in pans 10 min. Remove to wire racks; cool completely.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add chocolate; stir until melted. Stir in milk and lemon juice. Refrigerate 15 min. or until thickened but not set. Gently stir in COOL WHIP.
• Cut each cake layer horizontally into 2 layers. Stack on plate, spreading COOL WHIP mixture between layers and on top of cake.