Over 25 years ago, a friend of my mother’s introduced us to the delectable dessert, which at the time was called “Four Layer Delight”. Like many things that stay the same, yet change names over the years, in todays’ world Four Layer Delight has become Lemon Lasagna.
Even though the name now has “lemon” in it, it is not limited to just lemon. Use chocolate pudding and it becomes “Chocolate Lasagna”. Use butterscotch pudding and it becomes “Butterscotch Lasagna”. Use coconut pudding and it becomes “Coconut Lasagna”…. You get the idea. It can be made with any flavor of pudding that you want.
When I make the chocolate version, I like to top it with chocolate sprinkles. WhenI go with coconut, I like to garnish with toasted coconut.
The pudding flavor isn’t the only variation for this delectable dessert. The crust can be made with or without the nuts. I usually make it with nuts if I’m using vanilla or coconut pudding. Most of the time I make it without nuts if I’m using lemon or butterscotch. Chocolate is a toss up. Half the time I use nuts & half the time I don’t.
- 2 sticks of butter
- 1 cup chopped pecans (optional)
- 2 cups all purpose flour
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- large tub Cool Whip
- 2 small boxes instant pudding
- 3 cups milk
Layer 1: Put 2 sticks butter, softened, 1 cup chopped pecans, and 2 cups plain flour in a bowl. Cut with a pastry cutter or fork until crumbly. Press in the bottom of 13×9 pan. Bake at 350° for 25 minutes. Cool completely.
Layer 2: Mix together 8 oz. cream cheese and 1 cup powdered sugar. Fold in 1 cup non-dairy whipped topping. Spread on cooled crust.
Layer 3: Beat 2 small packages of pudding with 3 cups cold milk. Spread on top of cream cheese layer.
Layer 4: Top with remainder of large tub of non-dairy whipped topping. Refrigerate.