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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 15 |
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Refreshing, cool and creamy with the zing of lemon. This is a snap to make, and tastes so good! This is another one of my 'original' creations. Enjoy! Ingredients:
1 1/2 cups flour |
1/4 cup sugar |
3/4 cup butter or 3/4 cup margarine |
1 teaspoon lemon zest, grated |
1 (8 ounce) package cream cheese, softened |
3/4 cup powdered sugar |
1 teaspoon lemon zest, grated |
1 (16 ounce) container cool whip |
1 (8 ounce) package cream cheese, softened |
3 cups cold milk |
2 (3 1/2 ounce) packages instant lemon pudding mix (4 serving size) |
Directions:
1. -Crust-.
2. Mix all crust ingredients together with a fork or pastry blender.
3. Press into bottom of a 9x13 inch baking pan.
4. Bake for 15 minutes at 350 degrees F.
5. Cool completely.
6. -Filling #1-.
7. Using electric mixer on low speed, blend cream cheese, sugar and lemon zest.
8. Add Cool Whip and mix until blended.
9. Spread evenly on cooled crust.
10. -Filling #2-.
11. Using electric mixer, gradually add 1/4 cup of the milk to the cream cheese.
12. Mix until smooth.
13. Add pudding mixes and remaining milk, mixing well until mixture thickens (about 2 minutes).
14. Spread evenly on top of first layer.
15. Refrigerate, covered, until serving time.
16. Cut in squares to serve.
17. NOTE: For best results, use Jell-o brand pudding mix.
18. I have had poor results with other brands.
19. A graham cracker crust could be substituted for the shortbread crust, or-OR use two purchased pie crusts and divide filling evenly between them, OR recipe can be halved and made in an 8-inch square pan or 9-inch pie pan.
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