Recipes
Lemon-Cookie Pudding
12 servings
about 1 hour total (Active 25 minutes)
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Ingredients
- 16 oz frozen whipped topping, divided
- 3 tablespoons unsalted butter
- 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
- Place whipped topping out to thaw. Place butter in large microwave-safe bowl; microwave on HIGH 30–45 seconds until melted. Place cookies in zip-top bag and crush coarsely; reserve 1 cup. Combine remaining cookies with butter; press mixture lightly into 9-inch deep serving dish.
- Whisk pudding mix and milk for 2 minutes or until thick; stir in 2 cups whipped topping until blended. Spread mixture over cookie crust; sprinkle raspberries evenly over pudding mixture and press into pudding.
- Combine lemon curd and 2 cups whipped topping until blended. Spread evenly over berries; top with remaining 2 ½ cups whipped topping and sprinkle with reserved cookies. Cover and chill 30 minutes (or overnight). Serve.
Amount per 1⁄12 recipe serving: Calories 390, Total Fat 17g, Sat Fat 11g, Trans Fat 0g, Chol 30mg, Sodium 230mg, Total Carb 53g, Fiber 1g, Sugars 41g, Protein 2g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%