Thursday, December 28, 2017

Lemon Pudding Pie


Lemon Pudding Pie is one of the pudding desserts I made for Billy and Amanda's rehearsal dinner in October.  The Lemon and Peanut Butter flavors seemed to be the favorites.
This is similar to the Lemon Lush I have made before except the crust on this dessert is crushed Kroger Sugar Cookie.... oh yea they are so good!!

Sugar Cookies, Lemon Pudding and Cool Whip..... I want some right now just typing this up!

I made 5 different flavors of pudding desserts for the rehearsal dinner.  We had Lemon, Peanut Butter, White Chocolate, Coconut and Chocolate.



Lemon Pudding Pie

12 sugar cookies
1/4 cup melted butter
1 package cream cheese, softened
1 cup powdered sugar
2 container Cool Whip (8 ounces each thawed)
2 boxes Lemon instant pudding (4 ounce each)
3 cups cold half and half  (can also use milk)

In blender (or food processor) process the sugar cookies into course crumbs. Save out about 2/3 cup of crumbs to sprinkle on top of the pudding dessert.

Put the remaining crumbs into a bowl and add the melted butter.  Stir to combine.  

Pour the butter cookie crumbs into a 9X13 pan and press into the bottom to form the crust.

In a medium bowl beat cream cheese and powdered sugar, scraping the bowl to get the mixture all combined.  Add in 1 container of cool whip and mix just until combined.  Spread over the cookie crust.

In another bowl combine the pudding with the half and half and whisk until thick.  Spread over cream cheese mixture.

Spread the remaining container of cool whip on top of the pudding and sprinkle the cookie crumbs on top.  Place in the refrigerator for at least 4 hours or overnight.

I made all my desserts the day before and they were firm and oh so cold the night of the dinner.






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