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Clarion County Recipe of the Day: Lemon Pudding Dessert
This light lemon treat is the perfect dessert after a full-course meal!
Lemon Pudding Dessert
1 cup cold butter, cubed
2 cups all-purpose flour
1 – 8 oz. package cream cheese, softened
1 cup confectioners’ sugar
1 – 8 oz. carton frozen whipped topping, thawed, divided
3 cups cold whole milk
2 – 3.4-ounce packages instant lemon pudding mix
~Preheat oven to 350°.
~Cut butter into flour until crumbly. Press into an ungreased 13×9-in. baking dish. Bake until light brown, 18-22 minutes. Cool on a wire rack.
~Meanwhile, beat cream cheese and sugar until smooth. Fold in one cup whipped topping. Spread over cooled crust.
~Beat milk and pudding mix on low speed for two minutes. Carefully spread over cream cheese layer. Top with remaining whipped topping. Refrigerate for at least one hour.
~Makes 16 servings.
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