Graham Cracker Crust with Lemon Pudding and Cream Cheese Filling
Course Dessert
Cuisine American
Keyword Lasagna, lemon, Lush, No-Bake
Prep Time 15 minutesminutes
1 hourhour15 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 12People
Calories 259kcal
Equipment
Electric Mixer
Mixing Bowl, serving bowl , spatula
Refrigerator
Ingredients
2cupsGraham Cracker Crumbs Crush yourself or buy crumbs
¾cupButter (1.5 sticks)Melted
⅓cupSugar
1cupPowdered Sugar
1box (small) Lemon Instant Pudding
1box (small) Cheesecake Instant Pudding I used sugar-free
3cupsCold Milk
28 oz. tubsCool Whip
18oz. brick Cream Cheese softened
2tsp.Lemon JuiceFresh Bottled
Instructions
Combine graham cracker crumbs, melted butter and sugar-mix well
Press into the bottom of a 9 x 13 inch pan - refrigerate for 20-30 minutes
With an electric mixer on low mix the cream cheese until soft and creamy add in powdered sugar and lemon juice . Raise mixer speed to medium high and mix well. Fold in 8oz of Cool Whip
Spread cream cheese mixture over graham cracker crust.
In a separate bowl whisk together both boxes of pudding and cold milk -spread over cream cheese mixture.
Top with remaining cool whip - refrigerate at least 1 hour -garnish with optional lemon zest and graham cracker crumbs.