Lemon Cream Parfait

Rick, cousin Wayne, Terri and Sherrie

This recipe was shared by one of the Park Hosts when I worked at Fort Stevens State Park. This was one of the most popular desserts at any potluck and always seemed to disappear first. I made this recipe almost every week to sell at my Mom's store--a seafood market, but everyone seemed to also want cookies and desserts. You can, of course, experiment with other flavors and create your own version of this dessert--I've included the Tropical / Coconut version, which is one of my favorites.

Lemon Cream Parfait

1 stick butter

1 cup flour

1 cup pecans, finely chopped (I use a small food processor)

8 oz cream cheese, softened

1 cup powdered sugar

1 cup Cool Whip (from 8-oz container)

1 small pkg lemon instant pudding

1 small pkg vanilla instant pudding

3 cups milk

Remaining Cool Whip; additional chopped pecans for garnish

First layer: melt butter in 9x13 pan (can also make in a 10x10 pan; crust & all other layers will be slightly thicker). Mix in flour and nuts; pat out to cover the bottom of pan (yes, it is enough, even though it doesn’t seem to be). Bake at 350F for 15 minutes; cool--overnight is best.

Second layer: beat softened cream cheese, powdered sugar and one cup of Cool Whip; gently spread over cooled crust.

Third layer: mix pudding mixes and milk (okay to use same bowl & beaters used for second layer); beat two minutes with electric mixer. Spread over cheese mixture.  Refrigerate until third layer is firm, then top with remaining Cool Whip and sprinkle with chopped pecans. Refrigerate until ready to serve.

Tropical Cream Parfait: slice 3 or 4 bananas over cream cheese layer, use 2 pkg vanilla pudding and add flaked coconut (about 1 to 1-1/2 cups) to pudding when mixed. Top with remaining Cool Whip. You can, of course omit bananas for a Coconut Cream only version.