Layered Lemon

Welcome back to my blog.  Since it is the end of the school year and many people are probably looking for a recipe for the end-of-year staff party, or the volunteer luncheon or what-ever pot luck meal you are invited to, I decided to give up one of my favourite recipes for such events.

This is my go-to recipe for most pot luck lunches.  I prefer making dessert anytime instead of cooking for a large group.  This recipe is great because it makes a large pan and it is too decadent to make just for yourself even if you cut the recipe in half.  It travels well and looks pretty when displayed.

It is always a hit. People have dropped hints for me to make it again--sometimes someone will remind me that I haven't made it in a while.

The original recipe calls for a short bread base, but I switched it to a graham cracker crust instead. ( I found it in Desserts by Company's Coming, 1986)  Sometimes, I fancy up the top with decorative sprinkles or chocolate shavings.

My best tip:  always use Philadelphia cream cheese.  It's just richer, sweeter and better.

First layer: Crust

1/3 c. Butter (you can use margarine, not as good)
1 1/2 c.    Graham cracker crumbs
2 tbsp brown sugar

Crust: Melt butter in saucepan.  Stir in crumbs and sugar.  Pat into the bottom of a 9 by 13 inch pan (22x33cm)  It won't be too thick.  I usually bake 10 minutes in 350 degree oven.  Let cool.

Second layer:

2  8oz packages cream chees
1 c icing sugar
1 envelope of Dream Whip
1/2 c milk

Beat cheese and icing sugar together well.  Prepare Dream Whip topping with milk as directed on package.  Fold into cream cheese mixture.  Spread over cooled crust.

Third layer:

2 packages of lemon pudding and pie filling (each makes one pie)

Prepare lemon pie filling as directed on package.  Cool, stirring often.  Pour over cheese layer and spread to even.

Fourth layer:

2 envelopes of Dream Whip
or
2 c. whipping cream
2 tbsp of granulated sugar
1 tsp vanilla

Beat cream, sugar and vanilla until stiff or prepare Dream Whip as directed.  Spread over lemon layer when cooled.

Garnish with nuts, sprinkles, chocolate shavings or almonds.

Refrigerate before serving.  Makes 15 generous servings or 24 normal servings.

Shown below with the shortbread crust and nuts on top.  I have never decorated with nuts because of the potential food sensitivities or allergies.