Monday, March 18, 2013

Luscious Lemon Delight {Easy Easter Dessert}

Easter is only two weeks away are you ready? If you're looking for a delicious, yet easy dessert this Luscious Lemon Delight would not disappoint. As a Walmart mom I was asked to share an easy Easter recipe perfect for the upcoming holiday. 

This beautiful sunny colored dessert immediately came to mind. The best part is it only requires 8 ingredients, so easy peasy it is. I've made a strawberry version on several occasions and it's always a huge hit. Anytime I make it everyone always asks for the recipe.

I thought using a Lemon Crème filling instead strawberry would be perfect for spring. This dessert consists of three layers, a buttery pecan shortbread crust, a creamy cream cheese filling and bright yellow lemony topping. 

The lemon crème adds such a pretty pop of yellow. This sweet - tart dessert would make the perfect ending to your festive Easter dinner. Let's get started and make some Lemon Delight. The full recipe and instructions are at the end of this post.

Ingredients You Will Need: All Purpose Flour, Butter (not margarine), Whipped Topping (cool whip), Comstock Lemon Creme Filling, Cream Cheese, Reddi-Wip, Pecans and Powdered Sugar.

Preheat oven to 350 degree. Prepare the shortbread crust by adding the butter and flour to a large bowl; blend mixture using a large fork or pastry blender.

Add chopped pecans and mix to combine. Press mixture into the bottom of a 9 x 13 inch baking pan. Bake for 18-20 minutes or until light golden brown. Remove from oven and let cool on a baking rack.
While the shortbread crust is cooling, prepare the filling. In a large bowl using an electric mixer cream the cream cheese and powdered sugar together. Fold in the whipped topping (cool whip).

When the crust is completely cool add the cream cheese filling and spread evenly. Top with lemon creme and refrigerate for at least 4 - 6 hours.


Garnish with Reddi-Wip whipped topping and a lemon slice before serving. 

The yellow lemon crème is so pretty on top don't you think? You can find more fun Easter Recipes & Crafts at Walmart (which is where I bought everything I needed). I hope you enjoy this recipe.




Luscious Lemon Delight
{mommyskitchen.net}

Crust:
3/4 cup real butter, softened (1 stick + 4 tablespoons)
1 1/2 - cups all purpose flour
3/4 - cups pecans, chopped

Filling:
1 - 8 oz pkg cream cheese, softened
1 1/2 - cups powdered sugar
1 - 8 oz container whipped topping (cool whip)

1 - 21 oz can Comstock Lemon Creme Pie Filling
Reddi Wip & Lemons Slices, garnish

Preheat oven to 350 degree. Prepare shortbread crust by adding the butter and flour to a bowl and blend using a large fork or pasty blender.

Add chopped pecans and mix. Press mixture into the bottom of a 9 x 13 inch pan. Bake at 350 degrees for 18-20 minutes or until light golden brown. When done remove from oven and let cool.

While the crust is cooling prepare the filling. Mix the cream cheese and powdered sugar together using a electric mixer. Fold in the whipped topping (cool whip) into the cream cheese mixture.

When the crust is completely cooled add the cream cheese filling on top of the crust and spread evenly. Top with lemon creme and refrigerate for at least 4 - 6 hours.

Garnish with Reddi-Wip before serving.


Serves: 8-12

Cooks Note: My original Strawberry Delight recipe calls for dream whip in the filling, but I simplified this lemon version by using Cool Whip. Dream whip can sometimes be hard to find.





This is a sponsored post.
As a participant in the Walmart Moms Program. I've received a gift card and compensation for my time and efforts in creating this post. All thoughts and opinions stated above are entirely my own.

5 comments:

Cathy Cobblestone said... #

Thanks so much for sharing yet another wonderful recipe - I love lemon. Actually it is a VERY close second to chocolate for me. I will be trying this for sure. Thanks again and Happy Spring!

Marsha Baker said... #

I am SO making this! YUUMMM!

Anonymous said... #

Could you use pistachios in place of the pecans?

Tina Butler said... #

I have only used pie filling, so I don't know how you would incorporate pistachio into the recipe.

Anonymous said... #

Of course you can substitute pistachio for the pecans in the crust.