Publix Aprons

Lemon-Cookie Pudding

Lemon-Cookie Pudding
Servings:
12
Total Time:
about 1 hour
Active Time:
25 minutes

Ingredients

16 oz frozen whipped topping, thawed, divided
3 tablespoons unsalted butter, melted
30 golden sandwich cookies (about 3 cups), divided
Large zip-top bag
1 (3.4-oz) package instant cheesecake (or vanilla) pudding
1 cup reduced-fat milk
6 oz fresh (or frozen) raspberries
1 cup lemon curd (or prepared lemon pudding)

Steps

  1. Place whipped topping out to thaw. Place butter in large microwave-safe bowl; microwave on HIGH 30–45 seconds or until melted. Place cookies in zip-top bag and crush coarsely (reserve 1 cup for later use). Combine remaining cookies into butter; press mixture lightly into 9-inch deep serving dish.
  2. Whisk pudding mix and milk for 2 minutes or until thick; stir in 2 cups whipped topping until blended. Spread mixture over cookies; sprinkle raspberries evenly over pudding mixture, then press into pudding.
  3. Combine lemon curd and 2 cups whipped topping until blended. Spread evenly over berries; top with remaining 2 1/2 cups whipped topping and sprinkle reserved cookies on top. Cover and chill 30 minutes (or overnight). Serve.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/12 recipe) 390kcal; FAT 17.00g; SAT FAT 11.00g; TRANS FAT 0.00g; CHOL 30mg; SODIUM 230mg; CARB 53g; FIBER 1.00g; SUGARS 37g; PROTEIN 2g; CALC 2%; VIT A 2%; VIT C 6%; IRON 6%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star