I like to serve this lovely lemony treat in a trifle bowl. If you don’t have one, a glass 13x9-in. dish will also work well.
—KIM WALLACE DENNISON, OH
PREP: 30 MIN. + CHILLING • MAKES: 12 SERVINGS (1 CUP EACH)
3 1/2 cups cold 2% milk
2 packages (3.4 ounces each) instant lemon pudding mix
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/2 cup confectioners’ sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 package (12 to 14 ounces) lemon cream-filled sandwich cookies, crushed
1. In a large bowl, whisk milk and pudding mixes 2 minutes. Let stand 2 minutes or until soft-set.
2. In another bowl, beat the cream cheese, butter and confectioners’ sugar until smooth. Gradually stir in pudding until blended.
3. Set aside 1/4 cup each of whipped topping and crushed cookies for garnish. Fold remaining whipped topping into pudding mixture.
4. Place half the remaining cookies in a 3-qt. glass bowl; top with half the pudding mixture. Repeat the layers. Garnish with the reserved whipped topping and crushed cookies. Chill until serving.