Lemon Lush

Name: Lemon Lush
Prep time: 55 min
Total time: 5 min
Ingredients: 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix; Butter and egg called for on cookie mix pouch for drop cookies; 1/4 cup butter, melted; 1 package (8 oz) cream cheese, softened; 1 cup powdered sugar; 1 tablespoon finely grated lemon peel; 1 container (12 oz) Cool Whip frozen whipped topping, thawed; 2 boxes (4-serving size each) Jell-O™ lemon instant pudding & pie filling mix; 3 cups cold milk

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Prep Time: 55 minutes

Total: 5 hours, 55 minutes

Servings: 24

Cost: $1.06 /serving

Author : Betty Crocker Kitchens

lemon lush

Ingredients

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1 pouch (17.5 oz) Betty Crocker™ sugar cookie mixButter and egg called for on cookie mix pouch for drop cookies1/4 cup butter, melted1 package (8 oz) cream cheese, softened1 cup powdered sugar1 tablespoon finely grated lemon peel1 container (12 oz) Cool Whip frozen whipped topping, thawed2 boxes (4-serving size each) Jell-O™ lemon instant pudding & pie filling mix3 cups cold milk

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Instructions

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Step 1

Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes. Set aside 6 cookies for garnish.

Step 2

In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch pan, press cookie crumb mixture firmly in bottom. Set aside.

Step 3

In medium bowl, beat cream cheese, powdered sugar and lemon peel with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in 2 cups whipped topping. Spread over cookie crust.

Step 4

In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over pudding layer. Cover and refrigerate 4 hours.

Step 5

When ready to serve, place 6 reserved cookies into quart-size resealable food-storage plastic bag. Seal bag; coarsely crush cookies with rolling pin. Sprinkle on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.