A lemon-flavored cream cheese filling rests between two layers of a graham cracker crumb mixture in this creamy dessert recipe.

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Ingredients

Directions

  • In a large bowl, mix together the graham cracker crumbs, butter and sugar. Spray a nonstick 8 x 8-inch baking pan with nonstick cooking spray. Press half of the graham cracker mixture into bottom of the pan. Refrigerate for 1 hour.

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  • Remove pan from refrigerator. Place cream cheese in a large bowl. Blend in 1/2 cup of the milk with a hand mixer on medium speed. Add the remaining 1-1/2 cups milk and the instant pudding. Mix for 1 to 2 minutes or until smooth.

  • Pour the pudding mixture over the crust. Sprinkle the remaining crumbs over the top of the pudding. Refrigerate for at least 3 hours, until set and completely chilled.

  • Cut into 9 squares to serve.

Nutrition Facts

386 calories; 23 g total fat; 59 mg cholesterol; 410 mg sodium. 41 g carbohydrates; 6 g protein;

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