Lemon Cream Dessert

Description
This pretty layered dessert is requested often at family gatherings. I have served it at both bridal & baby showers, says Patricia Schmeling
 * Contributed by Catsrecipes Y-Group
 * Source: Taste of Home Test Kitchen Favorites
 * 18 – 24 servings

Ingredients

 * 1½ cup sugar
 * ⅓ cup + 1 tbsp cornstarch
 * 1½ cup cold water
 * 3 egg yolks, lightly beaten
 * 3 tbsp butter, cubed
 * 2 tsp grated lemon peel
 * ½ cup lemon juice

Crust

 * 1 cup all-purpose flour
 * 1 cup finely chopped walnuts
 * ½ cup cold butter

Topping

 * 1 (8 oz) pkg cream cheese, softened
 * 1 cup confectioner's sugar
 * 2 cup cold milk
 * 2 (3.4 oz) box instant vanilla pudding mix
 * 1 tsp vanilla extract
 * 1 (16 oz) tub frozen whipped topping, thawed

Directions

 * 1) In saucepan, combine sugar and cornstarch; gradually stir in water until smooth.
 * 2) Bring to boil; cook and stir 1 min or until thickened.
 * 3) Remove from heat.
 * 4) Stir a sm amount of hot filling into egg yolks; return all to pan, stirring constantly.
 * 5) Bring to gentle boil; cook and stir 1 min.
 * 6) Remove from heat; stir in butter and lemon peel.
 * 7) Gently stir in lemon juice.
 * 8) Refrigerate until cool.
 * 9) In bowl, combine flour and nuts.
 * 10) Cut in butter until mixture resembles coarse crumbs.
 * 11) Press onto bottom a greased 13"x9"x2" baking dish.
 * 12) Bake at 350°F for 15 – 20 minutes or until edges are golden.
 * 13) Cool on wire rack.
 * 14) In lg mixing bowl, beat cream cheese and confectioner's sugar until smooth; spread over crust.
 * 15) Spread with cooled lemon mixture.
 * 16) In another bowl, whisk milk, pudding mixes and vanilla, 2 minutes or until slightly thickened; let stand 2 minutes or until soft-set.
 * 17) Fold in ½ of whipped topping.
 * 18) Spread over lemon layer.
 * 19) Spread with remaining topping.
 * 20) Refrigerate at least 4 hours before cutting.