Layered Lemon Dessert

Okay, seriously. You'll think you've died and gone to lemony-cheesecake heaven once you've tried this stuff! SO scrumptious.

CRUST

2 cups All-purpose flour                   

1 cup Butter (or hard margarine)       

1 cup Finely chopped pecans

SECOND LAYER

1 cup Whipping cream

2 Blocks of cream cheese, softened

1 cup Icing (confectioner’s) sugar

THIRD LAYER

2 Envelopes of lemon pie filling (not instant) enough for 2 pies  

2 Large eggs (see Note 1)

TOPPING

2 cups Whipping cream
2 tbsp. Granulated sugar

1 tsp. Vanilla extract

Chopped pecans, for garnish

Crust: Measure flour into medium bowl. Cut in butter until mixture resembles coarse crumbs. Add pecans. Stir. Press firmly in ungreased 9 x 13 inch (22 x 33 cm) pan. Bake in 350°F (175°C) oven for about 15 minutes until golden. Cool.

Second Layer: Beat whipping cream in medium bowl until soft peaks form. Using same beaters, beat cream cheese and icing sugar in large bowl until smooth. Fold in whipped cream. Spread evenly over crust.

Third Layer: Prepare pie filling according to package directions, using 2 eggs. Cool, stirring often. Spread evenly over Second Layer.

Topping: Beat all 3 ingredients in medium bowl until soft peaks form. Spread evenly over Third Layer.

Garnish with pecans. Cuts into 24 pieces.

Note 1: Use 2 whole eggs instead of the 4 yolks the package instructions call for.