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Categories:Viewed: 55 - Published at: 5 years ago
Ingredients
- 1 package Pecan Sandies Cookies
- 1 stick Butter, Melted
- 1 package Cream Cheese, 8 Oz Pkg
- 1 cup Sugar
- 1 container Cool Whip (8oz.), Thawed
- 6 whole Egg Yolks
- 2 cans Eagle Brand Condensed Milk, 14 Oz
- 1 cup Fresh Lemon Juice
- 1 container Cool Whip (8oz.), Thawed
Method
- Layer 1
- Place the package of Pecan Sandies Cookies in a large Ziploc bag. Break them until you have a nice crumb crust. Pour butter into bag with cookie crumbs. Mix until blended. Press firmly into 9 x 13 dish.
- Layer 2
- Mix on low cream cheese, sugar and container of cool whip. Spread onto Layer 1.
- Layer 3
- Beat eggs yolks, Eagle Brand and lemon juice until well blended. Spread onto Layer 2.
- Layer 4
- Finish off top with second container of cool whip.
- Place in Fridge for a couple of hours before serving.
- This recipe can be made several different ways. Instead of doing the lemon layer you could do Chocolate pudding. Also I have made it with Strawberry pie filling mixed with a pint of fresh strawberries. Every time it's a huge hit.
