Lemon Cheesecake Pudding Dessert

• Vegetarian

• Produce

  • 1/2 tsp Lemon, zest
  • 1 Lemon, slices

• Baking & Spices

  • 2 boxes Lemon pudding mix, instant
  • 2 tbsp Sugar
  • 1 container Topping, whipped

• Snacks

  • 2 cups Graham crackers

• Dairy

  • 1/2 cup Butter
  • 1 (8 ounce package Cream cheese
  • 3 cups Milk

Found on amandascookin.com

Description

Ingredients

• 2 cups crushed graham crackers (about 15 crackers), plus more for garnish
• 1/2 cup butter (1 stick)
• 2 tablespoons sugar
• 1 (8 ounce) package cream cheese, softened
• 2 boxes (3.4 ounces) instant lemon pudding mix
• 3 cups milk
• 1/2 teaspoon lemon zest
• 1 container (8 ounces) whipped topping, thawed
• Lemon slices, for garnish (optional)

Directions

• Crush the graham crackers in a resealable bag with a rolling pin, or in a food processor, if not already crushed. Transfer to a medium mixing bowl and set aside.
• In a small microwave safe dish, melt the butter and sugar together. Stir to dissolve completely. Pour over the graham cracker crumbs and combine thoroughly. Firmly press the crumbs into a 13x9-inch pan.
• In a stand mixer or with a hand-held blender, beat the cream cheese, pudding mix, milk and lemon zest until well combined. Pour onto prepared crust and smooth into an even layer.
• Add the whipped topping in an even layer and garnish with additional graham cracker crumbs and lemon slices. Refrigerate for at least 4 hours or until set.