Lemon Pudding Dessert
Printable Recipe
1 c. cold butter
2 c. flour
1 pkg. cream cheese, softened
1 c. powdered sugar
1 carton (8 oz.) whipped topping, thawed
3 c. cold milk
2 pkgs. (3.4 oz) instant lemon pudding mix
Cut butter into flour until crumbly. Press into an ungreased 9 x 13 pan and bake at 350 for 18-22 minutes or until set. Cool. Beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. Beat milk and pudding on low speed for 2 minutes. Carefully spread over the cream cheese mixture. Top with remaining whipped topping. Chill until ready to serve.
Holly’s Note:
I normally halve this recipe and make it in a square pan. I have also used butterscotch pudding or chocolate. It’s best with lemon pudding. The original recipe came from a Taste of Home magazine.
1 c. cold butter2 c. flour
1 pkg. cream cheese, softened
1 c. powdered sugar
1 carton (8 oz.) whipped topping, thawed
3 c. cold milk
2 pkgs. (3.4 oz) instant lemon pudding mix
Cut butter into flour until crumbly. Press into an ungreased 9 x 13 pan and bake at 350 for 18-22 minutes or until set. Cool. Beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. Beat milk and pudding on low speed for 2 minutes. Carefully spread over the cream cheese mixture. Top with remaining whipped topping. Chill until ready to serve.
Holly’s Note:
I normally halve this recipe and make it in a square pan. I have also used butterscotch pudding or chocolate. It’s best with lemon pudding. The original recipe came from a Taste of Home magazine.
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