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Layered Lemon Cheesecake 2




Source of Recipe


Cyberbooth AL TOH


List of Ingredients




CRUST:
1 1/2 cups lemon-filled sandwich cookies, finely chopped
3 tablespoons butter, melted
1 lemon

FILLING:
¼ to 1/3 c. lemon juice
1 package (2.9 oz) lemon cook and serve pudding and pie filling (not instant)
1/2 cup sugar
2 cups water, divided
2 egg yolks
1 T. butter
2 packages (8 oz each) cream cheese, softened
1/2 cup powdered sugar
1 container (8 0z) whipped topping, thawed, divided

Spray springform pan w/ nonstick cooking spray.

For crust, finely chop cookies, add melted butter, and press into bottom of pan. Cut thin slices from the lemon, cut each slice in half, and place halves against inside collar of the pan. (This will look like little half-moons of lemon slice in a row all the way around the pain.) Refrigerate while preparing filling.

For filling, zest lemons to measure 1 1/2 teaspoons. Juice lemons to measure ¼ to 1/3 cup.

Combine pudding mix, sugar, 1/4 cup water, and egg yolks. Stir until blended. Add remaining 1 3/4 cups of water. Cook over medium heat, stirring constantly until mixture comes to a full boil. Remove from heat. Set aside 1/2 cup of the pudding. Cool slightly. Whisk butter and lemon juice into remaining pudding in saucepan. Let mixture in saucepan cool for 15 minutes.

In another bowl, combine cream cheese and powdered sugar. Whisk in reserved 1/2 cup lemon pudding and 1 teaspoon lemon zest. Fold in 2 cups of whipped topping. Spread this mixture over the crust.

Stir reserved lemon pudding and sppon over the cream cheese filling.

Refrigerate at least 6 hours.

Run a knife around sides of dessert. Release collar from pan. Garnish with whipped topping and lemon slices.


Recipe