Lemon Lush

 


Lemon Lush

Ingredients

1 (19.1-oz.) pkg. cream-filled vanilla sandwich cookies, crushed (about 4 1/2 cups)

1/2 cup butter, melted

2 (8-oz.) pkg cream cheese, softened

2 tsp. lemon zest plus 3 Tbsp. fresh juice

1 1/2 cups powdered sugar, divided

3 cups heavy whipping cream

3 cups whole milk

2 (3.4-oz.) pkg. lemon instant pudding mix and pie filling

Lemon slices, for garnish

Directions

Prepare baking dish:

Coat a 13- x 9-inch freezer-safe baking dish with cooking spray, and line the dish with parchment paper.

Make crust:

Stir crushed cookies and melted butter in a large bowl until combined. Press firmly into bottom of prepared baking dish in an even layer. Freeze until firm, about 10 minutes.

Make cream cheese mixture:

Meanwhile, beat cream cheese, lemon zest and juice, and 1 1/4 cups of the powdered sugar in a large bowl with an electric mixer on high speed until fluffy, about 3 minutes. Place heavy whipping cream and remaining 1/4 cup powdered sugar in a large bowl; beat with a mixer on high until stiff peaks form, about 2 minutes. Fold 1 cup of the whipped cream into cream cheese mixture.

Spread cream cheese mixture:

Spread mixture over crust; freeze until set, about 10 minutes.

Add pudding:

Whisk milk and pudding mix in a large bowl until smooth and thickened, 2 to 4 minutes. Spread pudding over cream cheese mixture in crust. Chill until pudding sets slightly, about 15 minutes.

Add whipped cream, and chill:

Gently spread remaining whipped cream over pudding. Chill, covered, until firm, at least 4 hours or up to 24 hours. Garnish with lemon slices. Store, covered, in refrigerator up to 4 days.

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