Prep 30 mins
Cook 0 mins
This look and sounds yummy! It says to "layer in a trifle bowl, 9x13 pan, or any unique dish or bowl." Got this from the Taste of Home magazine from April/May 2010.
- 3 1⁄2 cups cold milk
- 2 (3 1/2 ounce) packages instant lemon pudding
- 8 ounces cream cheese, softened
- 1⁄2 cup butter, softened
- 1⁄2 cup powdered sugar
- 12 ounces Cool Whip, thawed, divided
- 1 (12 -14 ounce) packagelemon cream-filled sandwich cookies, crushed
- Whisk milk and pudding for 2 minutes. Let stand 2 minutes or till soft-set.
- In another bowl, beat cream cheese, butter, and sugar till smooth. Gradually stir in pudding till blended.
- Set aside 1/4 cup each of Cool Whip and cookies for garnish. Fold remaining Cool Whip into pudding mixture.
- Place half remaining cookies in 3 quart glass bowl; top with half the pudding. Repeat. Garnish with reserved Cool Whip and cookies. Refrigerate till serving.
I have made this several times since I found the recipe in Taste of Home magazine and agree it is to die for! I use 2% milk since that is what we typically have on hand and the Kroger brand Neufchatel cheese (which is equivalent to the Philadelphia 1/3 less fat), the Kroger value brand lemon cream filled sandwich cookies, Jello brand sugar free lemon pudding mix, Fat free Cool Whip, and I make powdered sugar out of Splenda. The first time I made this I followed the recipe to the letter, but the next time I began tweaking to make it more friendly for diabetic friends and family members. Those who have tasted it both ways swear they can't tell the difference, and neither can I. One more thing....I no longer use the 1/2 cup of butter; we all felt that it isn't needed and that it tastesbetter without it.
OMG - I made this for Easter and it was to die for. It went faster then any of the other desserts. We got these great lemon cookies and it just made the dish.