Refreshing Lemon Dessert

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

  • Prep Time 25 min
  • Total Time 4 hr 40 min
  • Servings 16

Ingredients

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.

Expert Tips

Place the dessert on a glass pedestal dish for buffet serving at its best!

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
115 ),
% Daily Value
Total Fat
13 g
13 %
(Saturated Fat
8 g,
8 %
),
Cholesterol
60 mg
60 %;
Sodium
120 mg
120 %;
Total Carbohydrate
24 g
24 %
(Dietary Fiber
0g
0%
),
Protein
2 g
2 %
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
2%;
Iron
2%;
Exchanges:
1 Starch; 1/2 Fruit; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.