Step 1

In a bowl whisk together the softened cream cheese with the lemon juice and the vanilla extract. Set aside.

Step 2

In a sauce pan over medium heat bring the sugar, milk and cornstarch to a boil stirring constantly (around 4 minutes).

Step 3

Remove from the heat and incorporate the cream cheese until there are no lumps left. Set aside.

Step 4

Add the butter and the cookies to the bowl of a food processor and pulse until it resembles coarse sand.

Step 5

Press the cookie mix in the bottom of the serving glasses. Top with the pudding and decorate with vanilla cookies and raspberries.

Step 6

Refrigerate for 1 hours or until firm. Serve and enjoy.

Step 7

Tips

Step 8

You can also add 1/4 cup of strawberry jam o the pudding for a berry punch of flavor.