Refreshing Lemon Dessert

 

3/4

cup Gold Medal® all-purpose flour

1/2

cup butter or margarine, softened

1/4

cup powdered sugar

1

box (6-serving size) lemon pudding and pie filling mix (not instant)

1/2

cup granulated sugar

1/4

cup water

2

egg yolks

2

cups water

1

package (8 oz) cream cheese, cut into cubes

2

cups miniature marshmallows

2

cups frozen whipped topping, thawed, or whipped cream

• 1 Heat oven to 400°F. In medium bowl, beat all pastry ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed about 2 minutes or until creamy. Spread on bottom of ungreased 9-inch springform pan. Bake 12 to 15 minutes or until golden brown. Cool completely.
• 2 Make pudding mix as directed on box for pudding, using granulated sugar, 1/4 cup water, egg yolks and 2 cups water; cool slightly. Stir in cream cheese until well blended. Cool completely, about 1 hour. Fold in marshmallows and whipped topping. Spread over crust.
• 3 Cover and refrigerate at least 3 hours until set but no longer than 24 hours. Run knife along side of pan to loosen dessert; remove side of pan. Store in refrigerator.