Friday, March 23, 2007

Lemon Pudding Dessert

yield12-16 servings


1 cup cold butter
2 cups all-purpose flour
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 carton (8 ounces) frozen whipped topping, thawed, divided
3 cups cold milk
2 packages (3.4 ounces each) instant lemon pudding mix

In a bowl, cut butter into the flour until crumbly. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 18-22 minutes or until set. Cool on a wire rack.
In a mixing bowl, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Carefully spread over the cream cheese layer. Top with the remaining whipped topping. Refrigerate for at least 1 hour.

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