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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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Now I don't make many of these, but this one I love for a light summer treat. No baking, easy and quick to put together. Now if you want to get a bit more flavor, add some fresh lemon zest to Layer 1, which is the cream cheese layer about 1/2 teaspoon, and grated pistachios are also a great garnish. I love to dip a small fresh strawberries and lemon slice in sugar to use as a garnish, but you can use whatever you have on hand. Make this ahead and refrigerate over night, but at least 4 hours. If you do not have Strawberry Cool Whip in your grocery store, I have pureed some frozen strawberries until fine in my small food processor and then let drain well. Added them to he cool whip which seemed to work. You don't need a lot, about 3/4 cup or so. Ingredients:
1 1/2 cups graham crackers, crushed |
1/4 cup sugar |
6 tablespoons butter (not margarine) |
2 (8 ounce) packages cream cheese, softened |
1/4 cup milk (whole) |
1/4 cup sugar |
2 (4 ounce) packages instant jello lemon pudding & pie filling |
2 3/4 cups milk |
1 (8 ounce) container strawberry cool whip |
fresh strawberries, thin lemon slices, and a fresh mint sprig |
Directions:
1. Crust - Melt the butter (I just melted mine in the microwave for 1 minute) and mix with the crushed graham crackers crumbs (I bought them already ground, or you can grind your own) and the sugar. Mix well and press in the bottom of a 13x9 pan. Even though there is butter in the crust, I still spray with a non stick spray such as Pam, to make sure it doesn't stick. Press the crust down well (just on the bottom, no sides).
2. Layer 1 - Beat the softened cream cheese, sugar, and milk until smooth and creamy. If you want more flavor 1/2 teaspoon lemon zest can be added at this point but is not necessary. Spread over the graham cracker crust and smooth out so it is nice and even.
3. Layer 2 - Mix the 2 3/4 cup cold milk with the pudding mix and whisk well until it is all incorporated and the pudding begins to thicken. Pour over the cream cheese mixture. Again smooth out, so it is nice and even. Refrigerate for 10-15 minutes just until the pudding begins to set.
4. Layer 3 - Topping. Spread the cool whip over pudding mix, again smoothing it out. Cover well with plastic wrap and refrigerate 4-24 hours.
5. Garnish and Serve - Cut in pretty squares and garnish. I like to use a lemon slice cut in half and a strawberry both dipped in sugar and a mint sprig.
6. A light summer dessert! ENJOY.
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