A couple weeks ago I met with a book club from a local church. Like the other clubs I’ve visited, they spoiled me with amazing snacks and treats.
Take these freakishly to-die-for, four-layered, pecan crusted lemon cheese squares Geri brought, for instance.
I ate a whole entire plate of them.
I wish I was kidding.
Actually, I don’t wish I was kidding.
I loved every bite of it.
My eyes watered as I stuffed my face with them, they were so. darn. good.
Geri was kind enough to share her 40+ year old recipe with us, and to allow me to share the recipe with you. Did I mention these things have four layers–FOUR LAYERS–of yumminess??!
And do you know what she did?
She added pecans to the crust. Because the club had read How Sweet the Sound. And if you’ve read How Sweet the Sound, you know how integral pecans are to the story.
If you haven’t read How Sweet the Sound, may I suggest you whip up a batch of these and some sweet tea and read it?
(You guys, the recipe calls for cream cheese! Cream cheese!)
Thank you, Geri, for this recipe. And thank you to the kind ladies at ZUMC for having me out to your club. I’m so grateful you read the book!
1½ cups flour
1½ sticks butter
1T granulated sugar
½ cup chopped and toasted pecans
Note: You can make and bake the bottom crust the night before.
12 ounces of light or regular cream cheese
1 ½ cups powdered sugar
½ – 1 cup Cool Whip
1 (15.75 oz.) can of Duncan Hines ComstockOriginal Lemon Pie Filling
Top and final layer:
1 large container of Cool Whip (minus the ½ cup used above.)
Cover and refrigerate before serving.
Note: Great for “parties and showers.” Cut the squares small enough to fit into muffin papers! Enjoy!