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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I like to serve this lemony treat is a trifle bowl. If you don't have one, a glass 13-in. x 9-in. dish will also work well. Ingredients:
3-1/2 cups cold 2% milk |
2 packages (3.4 ounces each) instant lemon pudding mix |
1 package (8 ounces) cream cheese, softened |
1/2 cup butter, softened |
1/2 cup confectioners' sugar |
1 carton (12 ounces) frozen whipped topping, thawed, divided |
1 package (12 to 14 ounces) lemon cream-filled sandwich cookies, crushed |
Directions:
1. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
2. In another bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Gradually stir in pudding until blended.
3. Set aside 1/4 cup each of whipped topping and crushed cookies for garnish. Fold remaining whipped topping into pudding mixture.
4. Place half of the remaining cookies in a 3-qt. glass bowl; top with half of the pudding mixture. Repeat layers. Garnish with reserved whipped topping and crushed cookies. Refrigerate until serving. Yield: 12 servings (1 cup each).
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