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24 Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 cup butter, softened
2
1-1/4 cups granulated sugar, divided
3
2 cups flour
4
2 pkg. (250 g each) Philadelphia Light Brick Cream Cheese Spread, softened
5
zest and 2 Tbsp. juice from 1 lemon, divided
6
2 pkg. (4-serving size each) Jell-O Lemon Instant Pudding
7
3-1/2 cups cold milk
8
3 cups whipping cream
9
1 cup icing sugar
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How do I make it ?
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Step 1
Heat oven to 350°F. Step 2
In the bowl of a mixer fitted with the paddle attachment, combine butter, 1/4 cup granulated sugar and flour until a ball forms. (You can also use a food processor or pastry cutter for this step.) Press the dough onto the bottom of a 9x13-inch baking dish. Step 3
Bake 20 to 25 min. or until crust is light golden brown. Remove from oven and let cool completely. Step 4
In the bowl of a mixer, beat cream cheese, remaining granulated sugar and lemon juice until smooth and creamy. Spread evenly over the cooled crust. Step 5
In another bowl, whisk together pudding mix and milk for 5 min. Spread over cream cheese layer. Step 6
Whip cream in the bowl of a mixer fitted with the whisk attachment on high until stiff peaks form. Add icing sugar and mix on low until combined. Spread whipped cream over pudding layer with a spatula. Sprinkle with lemon zest and chill for 1 hour before serving. Nutrition
Calories
360
Calories From Fat
0
% Daily Value
Fat 23 g
Saturated fat 15 g
75 %
Cholesterol 70 mg
Sodium 250 mg
10 %
Carbohydrate 35 g
Fibre 0 g
Sugars 26 g
Protein 4 g
Vitamin A
15 %
Vitamin C
0 %
Calcium
6 %
Iron
4 %
Servings
24 servings, 1 square each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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