Skip to Content
Menu

Refreshing Lemon Dessert

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated May 18, 2016
  • Save
  • Share
  • Jump to Recipe
A spreadable pastry crust makes this dessert the easy cousin to lemon meringue pie!

Refreshing Lemon Dessert

  • Prep Time 25 min
  • Total 4 hr 40 min
  • Servings 16
  • Ingredients 11
  • Save
  • Share
  • Print
  • Keep Screen On

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 Cool Whip frozen whipped topping, thawed or whipped cream
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
115
% Daily Value*:
Vitamin A
10%
10%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

  • Trademarks referred to herein are the properties of their respective owners.
© 2024 ®/TM General Mills All Rights Reserved