Reviewed: Mar. 16, 2009

This is an excellent light refreshing dessert. I made this for my family's game night almost everyone had seconds. I made it as directed except for my lemon pie filling wasn't large enough, it was only 15 oz, so I juiced a fresh lemon and then added about a capful of lemon extract. I only used 8 oz tub of cool whip it was plenty. Also I added about a teaspoon of vanilla to the cream cheese layer. I had to bake the crust for about 30 mins.

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Mom of Two

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 3, 2009

I preferred making my own lemon filling, actually, I made lemon curd....mmmm..mmm, was it good! You could also buy pre made lemon curd for a faster recipe.

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Reviewed: Feb. 2, 2009

Lemon was good, but I'd like to try this recipe with other kinds of pie filling as well.

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tennprincess

Cooking Level: Beginning

Home Town: Franklin, Tennessee, USA

Living In: Clarksville, Tennessee, USA

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Reviewed: Jan. 25, 2009

This was yummy, but no better than if I took the pie filling and put it into a pre made cracker crust and topped it with cool whip.....

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StylinCook

Cooking Level: Expert

Home Town: Lewiston, Maine, USA

Living In: Auburn, Maine, USA

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Reviewed: Feb. 21, 2008

If you change the lemon part it is 5 star. For that part use the juice of 3 lemons and 1 can of condensed milk.

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Sue

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Reviewed: Feb. 6, 2008

i have made this dessert several times... i also have substituted the pie filling for pudding. yummy!

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jennie

Cooking Level: Intermediate

Living In: Logan, Utah, USA

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Reviewed: Nov. 23, 2007

I love lemon delight it is an old recipe. My Mom used to make it when we were younger and she lost it. And behold all recipes had it. It still is delicous. I sold one for $10:)

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teiana

Cooking Level: Intermediate

Home Town: Edgewood, Maryland, USA

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Reviewed: Nov. 20, 2007

i've made this many times and its always a hit!! i use walnuts instead of pecans and i use durkee's or frenchs pudding (you have to cook and cool first before using it but well worth it) because its very tart instead of sweet. this recipe is outstanding!

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twigg

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Reviewed: Sep. 9, 2007

YUM! YUM! THIS WAS SOOO GOOD I HAD TO CALL MY MOM TO TELL HER TO MAKE IT FOR HER SENIOR DANCES SHE GOES TO!!! THEY ALL LOVED IT TOO!!! THANKS : )

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Connie P.

Cooking Level: Expert

Living In: Toledo, Ohio, USA

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Reviewed: Jun. 20, 2007

Excellent. Be sure to let the crust get nice and brown, otherwise it's too crumbly to spread the ream cheese. Delicious, and I will try it with other fillings.

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Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: Dec. 27, 2006

Fabulous! I don't usually rate dessert type things or bake them much for that matter, but this sounded so good I had to try it and I am sure glad I did. It is my family's new favorite pie. Thanks.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Oct. 16, 2006

This is delicious! I made this in a 9/13 pan and used 1 and 1/2 cans of the pie filling. Great on a hot day!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 16, 2006

This is really GOOD. I don't feel that it is fair to give the original recipe any less than 5 stars if you change it around. The only thing I added was fresh lemon ZEST to the cream cheese mixture. Thanks Patty!

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Dish

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

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Reviewed: Jul. 15, 2006

The crust fell apart when I spread the cream cheese mixture on top! Good taste, but NOT what I was expecting in terms of finished product, and was difficult to work with. I'll look elsewhere for another recipe after I cool off a little more.

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Kim

Cooking Level: Expert

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Reviewed: May 21, 2006

Yummy. I could not find lemon pie filling so I used cherry and it was wonderful. Thanks for a great recipe.

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KAREN325

Cooking Level: Expert

Living In: Douglasville, Georgia, USA

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Reviewed: Jan. 2, 2006

Thanks Patty for a real winner. Each time I make this I am asked for the recipe from all my female guests. One tip is to use fat free cream cheese, and low fat whipped topping and pie filling. It makes no difference in the taste and you have less guilt having seconds. In addition, you can use any flavor pie filling. They all work well.

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Carol712

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Reviewed: Oct. 16, 2005

We weren't too crazy about this. It could be because I only put a very small amount of lemon pie filling on top rather than a whole can, but the dessert was not sweet enough for me. I especially didn't like the crust because there was no sugar in it. If you don't like sweet desserts, you might like this.

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 1, 2005

had to use cook and serve lemon pudding mix as the pie filling...turned out just fine. Not too sweet. Used a square pan (I think is was 8 X 8)...crust is not too thick...the layer of whipped topping was a little too thick...cream cheese layer could have been a little bit thicker....overall very tasty, I'm just being picky about the depth of different layers

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WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

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Reviewed: Jan. 19, 2005

Not that impressed.

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KENAI18

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Reviewed: Oct. 3, 2004

I used a 9x12 pan and doubled the cream cheese layer and whipped it with addt'l milk as there wasn't much of it and it was too thick to spread. It was okay, but I didn't think it was that great.

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Karen

Cooking Level: Intermediate

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Lemon Delight

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