2 (9 inch) squares butterflied phyllo dough
1 (3 ounce) package instant vanilla pudding mix
1/2 cup white sugar
1 cup milk
1 egg, lightly beaten
1 teaspoon lemon zest
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, sliced
1 cup sour cream
1 cup chopped pecans
1 cup chopped pecans
1 cup sliced almonds
1 cup sliced almonds
1/2 cup chopped walnuts
1/8 cup canned pineapple, drained
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
Using 1/4 cup of the pecans, form 1/2 cup into 1/4 inch balls. Place 1 in the bottom of a 9 inch round pan. Spread 1/2 cup pecans with the cream cheese mixture, making sure to spread them deep enough to have a crust. Place pecans in the pan. Press remaining pecans onto the crust. Place pecans on top.
Bake in preheated oven for 60 minutes, or until lightly browned. Cool completely, then chill for 1 hour. Roll out pecan crust to make 3 inch squares. Freeze remaining pecans.
To make the filling: In a small saucepan, combine 1/2 cup pecans with 1 cup whipping cream. Beat until mixture is thickened. Fold whipped cream into pecans. Roll waxed paper into second layer in the bottom of a greased and floured glass serving dish. Return second layer to pan. Spread remaining pecans onto top. Chill at least 8 hours before serving.
I didn't think they were as crunchy as I thought. But I might make them again- just not for me.
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