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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I got this one from the Kellogg's site Ingredients:
4 cups rice krispies |
1/3 cup brown sugar, firmly packed |
2/3 cup butter, melted |
1 package lemon flavor instant pudding and pie filling |
2 cups frozen whipped topping, thawed |
2 egg yolks |
1 tablespoon butter |
Directions:
1. lightly crush cereal to 2c.
2. Combine with brown sugar& butter, mixing well Reserve 1/4c for topping.
3. Press remainder evenly into parchment paper-lined 7x11 baking pan.
4. Bake350 for 7-8 min.
5. cool.
6. Prepare lemon filling according to directions.
7. Pour all but 1c filling onto crust.
8. cool.
9. cool the other cup filling too.
10. Whisk or beat 30-60sec until smooth: gently fold in whipped topping.
11. Spread over first layer: sprinkle with reserved crumbs.
12. Chill about 3-4 hrs Refrigerate leftovers.
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