With Easter and spring coming, this is the perfect dessert!
This is light and delicious! The buttery crust compliments the rich cream cheese and light lemon pudding perfectly!
CRUST- 2 cups flour/1 cup butter softened
Blend with pastry cutter, press into a cake pan (13×9) that is lightly greased with the butter left on the wrapper. Bake in a preheated oven at 350 for approximately 25 minutes or until lightly browned.
CREAM CHEESE LAYER –
2 8oz cream cheese bricks softened
1 cup sugar
Using a paddle, blend the softened cream cheese and sugar until smooth and spreadable.
Spread over the cooled crust
2- 3.4 oz boxes instant lemon pudding mix
3 1/2 cups milk
2 TBSP Lemon Juice (fresh squeezed is best or you can use store bought)
Using a mixer or whisk for 4 minutes
Spread over cream cheese layer
Chill the entire cake for 2-3 hours
Spread on whipped cream (or coolwhip)
Keep leftovers refrigerated with plastic wrap to keep it fresh (if it lasts long enough)!!
Great pictures, very easy to follow recipe! Want to try this for Easter.
It’s delicious…you won’t be disappointed!
Looks fabulous! Love citrus flavours.
Wow this looks good, making it this afternoon! Thanks!
Hope you liked it!! I have one small piece left that I am going to savor tonight