Ingredients:
1 (18 1/2 ounce) packages yellow cake mix
1/3 cup butter, softened
1/2 cup pecans, chopped
1 (3 ounce) packages lemon pudding mix ( cook-type)
1 (14 ounce) cans sweetened condensed milk
1 lemons, juice and zest of
1 cup powdered sugar
1 lemons
Directions:
Preheat oven to 350F.
For Base& Topping: Combine cake mix and butter, and blend thoroughly.
Add pecans and mix well.
Reserve 1 cup of the crumb mixture for topping.
Press remaining crumb mixture onto bottom of pan.
Roll lightly with glass or pin to smooth out.
For Filling: Combine pudding mix and sweetened condensed milk, mixing until smooth.
Add lemon zest and juice to pudding mixture; mix well.
Pour filling over base and spread gently across.
Sprinkle with reserved crumb mixture.
Bake 25-28 minutes or until light golden brown.
Cool 10 minutes.
For Glaze: Juice lemon to yield 3-5 teaspoons of juice.
Combine powdered sugar and juice; drizzle over warm bars.
Cool an additional 20 minutes.
Cut into bars and serve.
Servings: 48
Time preparation: 40 min.
Time total: 70 min.