Layered Lemon Cheesecake

1 1/2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup of butter; melted
1 pkg. cream cheese; softened
1 cup milk
1 pkg. lemon pudding & pie filling
2 ts. grated lemon peel
2 cups COOL WHIP whipped topping; thawed

Crust

1. Mix the graham crumbs, sugar, and butter in a bowl; press into a 9 inch dish and freeze.


Filling

2. Beat cream cheese, milk, dry pudding mix, and lemon peel in a large bowl; mix until well
blended.
3. Gently stir in 1 cup of whipped topping.
4. Spoon into crust; top with remaining 1 cup of whipped topping.
5. Refrigerate for 4 hours or until firm.

NOTE: Store leftovers in refrigerator.

Lining the dish with foil makes it easy to remove the dessert from the dish. It also
makes it easier to cut.

Comments

Popular posts from this blog

A Step-by-Step Guide to Making Sambusa Wrappers

Somali Rice with Raisins and Onion Garnish served with Sweet Sukkhar and Fried Potatoes

Somali Cake