Lemon Icebox Pudding

80
Lemon Icebox Pudding

Photo by Barbara C.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Crust:

  • 1

    cup all-purpose flour

  • ½

    cup margarine or butter, melted

  • ½

    cup chopped toasted almonds or pecans

  • 1

    tablespoon powdered sugar

  • Cream Cheese Filling:

  • 1

    cup sifted powdered sugar

  • 1

    8-ounce package cream cheese, softened

  • 1

    cup frozen wipped dessert topping, thawed

  • Pudding Filling:

  • 2

    4-serving-size packages lemon instant pudding mix

  • 3

    cups milk

  • 2

    tablesppons lemon juice

  • Topping: 2 cups frozen whipped dessert topping, thawed

  • ¼

    cup chopped taosted almonds or pecans

Directions

1 Preheat the oven to 350°. Grease a 3-quart rectangular baking dish; set aside. 2 To make the crust: In a medium bowl, stif together the flour, melted margarine or butter, the 1/2 cup almonds or pecans and the 1 tablespoon powdered sugar until the mixture is crumbly. Press the crust mixture into the prepared baking dish. Bake in the 350° oven for 15 minutes. Remove from the oven and let the crust cool completley. 3 To make the Cream Cheese Filling: In a medium bowl, stir together the 1 cup powdered sugar and teh softened cream cheese until well combined. Fold in the 1 cup whipped dessert topping. Spread teh cream cheese mixture over the cooled crust. 4 To make the Pudding Filling: In a large mixing bowl, combine the pudding mixes and milk. Beat with an electric mixer on low speed until the mixture is thickened. Stif in the lemon juice. Pour the pudding mixture evenly over the cream cheese layer, spreading to the edges. Chill for 20 minutes. 5 To top the dessert. Spread the 2 cups whipped dessert topping over the pudding layer. Sprinkle with 1/4 cup almonds or pecans. Cover and refrigerate for several hours or overnight. Cut into squares to serve.


Nutrition

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