Lemon Cheesecake Pudding Dessert

Lemon cheesecake pudding sweet could be a no-bake dream! Graham round the bend, lemon pudding, cheese and whipped topping mix during this superimposed lemon dessert!

Lemon Cheesecake Pudding Dessert

This lemon cheesecake pudding sweet tastes similar to lemon cream cookies! Many years past one in every of my favorite cookies was interrupted. You recognize those I’m talking about…the kind you'll solely get once a year from those loveable very little sales reps.

They were a toasty shortbread stuffed with a luscious lemon cream ice. Every year I keep hoping they’ll bring them back, however unfortunately no luck. However, one bite of this no bake lemon sweet and that I was in heaven! Lemon-yellow heaven with sunshine and citrus!

Lemon Cheesecake Pudding Dessert

It’s no secret that I really like lemon desserts. Lemon sandwich cookies that begin with a ready-mix ar one in every of my incomparable  favorites, or a soft, delicious batch of Lemon Sweet Rolls. It’s conjointly no secret that I really like superimposed no bake desserts further.

They’re invariably a favourite at gatherings so simple to place together! If you’re a chocolate fanatic, strive the chocolate cheesecake pudding sweet instead.

Lemon Cheesecake Pudding Dessert

INGREDIENTS :
  • 2 cups graham cracker crumbs about 15 crackers, plus more for garnish
  • 6.8 ounces instant lemon pudding mix 2 boxes unprepared
  • 3 cups milk 1%
  • 1/2 teaspoon lemon zest
  • 8 ounces Cool Whip non-fat
  • 1/2 cup unsalted butter
  • 2 tablespoons granulated sugar
  • 8 ounces cream cheese softened
  • 1 Lemon sliced, for garnish (optional)

INSTRUCTIONS :
  1. Crush the graham crackers in a resealable bag with a rolling pin, or in a food processor, if not already crushed. Transfer to a medium mixing bowl and set aside.
  2. In a small microwave safe dish, melt the butter and sugar together. Stir to dissolve completely. Pour over the graham cracker crumbs and combine thoroughly. Firmly press the crumbs into a 13x9-inch pan.
  3. In a stand mixer or with a hand-held blender, beat the cream cheese, pudding mix, milk and lemon zest until well combined. Pour onto prepared crust and smooth into an even layer.
  4. Add the whipped topping in an even layer and garnish with additional graham cracker crumbs and lemon slices. Refrigerate for at least 4 hours or until set.




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