One of my favorite summer recipes. Very refreshing. Dangerous though - seriously - I've already eaten 4 of them today!!!!! YUMMY!
1 pkg. yellow cake mix
1/3 c. butter, softened
1/2 c. pecan halves, chopped
1 pkg (3 oz) lemon cook & serve pudding and pie filling (NOT instant)
1 can (14 oz) sweetened condensed milk
1 c. powdered sugar
Preheat oven to 350 degrees. Combine cake mix and butter; mix until crumbly. Stir in pecans and mix well. Reserve 1 cup of the crust mixture for crumb topping. Press remaining crust mixture evenly over bottom of Pampered Chef Bar Pan (it's a jellyroll size - you can do this in 9x13 if you have to - the bars will just be a bit thicker).
Whisk pudding mix and sweetened condensed milk together until smooth. Zest one lemon. Juice lemon to measure 2 T. juice. Add zest and juice to pudding mixture and mix well. Pour filling over crust, spreading evenly. Sprinkle with reserved crust mixture.
Bake 25-28 minutes or until light golden brown. Remove from oven and cool 10 minutes. Juice remaining lemon to measure 3-5 tsp. juice. Combine powdered sugar and enough lemon juice to mae a thick glaze; drizzle over crumb topping. Cool completely and cut into bars.