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Lemon Pudding Dessert
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1 cup cold butter or margarine
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. 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.
Yield: 12-16 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |