Refreshing Lemon Dessert

Refreshing Lemon Dessert

A spreadable pastry crust makes this dessert the easy cousin to lemon meringue pie!

Prep Time

25

Minutes

Total Time

4:40

Hrs:Mins

Makes

16

servings

Pastry
3/4
cup Gold Medal® all-purpose flour
1/2
cup butter or margarine, softened
1/4
cup powdered sugar
Filling
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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Place the dessert on a glass pedestal dish for buffet serving at its best!
Variation
No springform pan? Use an ungreased 13x9-inch pan instead. Increase flour to 1 1/2 cups, butter to 1 cup and powdered sugar to 1/2 cup. The filling won’t be quite as high but will be just as delicious.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 220
    • (Calories from Fat 115 ),
  • Total Fat 13 g
    • (Saturated Fat 8 g,),
  • Cholesterol 60 mg;
  • Sodium 120 mg;
  • Total Carbohydrate 24 g
    • (Dietary Fiber 0g,
  • Protein 2 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1/2 Fruit;
    • 2 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.