Cheesecake Pudding

• Vegetarian

• Produce

  • 1/4 cup Raspberries

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 6 tbsp Cornstarch
  • 1/4 cup Sugar
  • 2 tsp Vanilla extract

• Snacks

  • 1/2 cup Butter cookies
  • 1 Vanilla cookies

• Dairy

  • 2 tbsp Butter
  • 3/4 cup Cream cheese
  • 2 cups Milk

Found on allshecooks.com

Description

Ingredients

• 1/4 cup sugar
• 6 tablespoons cornstarch
• 2 cups milk
• 2 teaspoons vanilla extract
• 1 tablespoon lemon juice
• 3/4 cup cream cheese, softened
• 1/2 cup butter cookies
• 2 tablespoons butter
• 1/4 cup raspberries
• Vanilla cookies

Directions

• In a bowl whisk together the softened cream cheese with the lemon juice and the vanilla extract. Set aside.
• In a sauce pan over medium heat bring the sugar, milk and cornstarch to a boil stirring constantly (around 4 minutes).
• Remove from the heat and incorporate the cream cheese until there are no lumps left. Set aside.
• Add the butter and the cookies to the bowl of a food processor and pulse until it resembles coarse sand.
• Press the cookie mix in the bottom of the serving glasses. Top with the pudding and decorate with vanilla cookies and raspberries.
• Refrigerate for 1 hours or until firm. Serve and enjoy.
• Tips
• You can also add 1/4 cup of strawberry jam o the pudding for a berry punch of flavor.