Simple Lemon Pudding with Cheesecake Mousse & Graham Cracker Sprinkles
I cannot even begin to tell you how easy this dessert is to make! Everyone in the house raved about it. From start to finish, it took about 1 1/2 hour to prepare, refrigerate and assemble. Keep in mind that 60 minutes of that was refrigeration time :-)
This week I found some gorgeous large yellow lemons at the store and wanted to use them to make something delicious! When I got home, I looked in my baking cupboard to see what I already had on hand. I originally wanted to make a lemon meringue pie, but was trying to think up a dessert that was less fattening. The lemon pudding and meringue alone is low in fat, but after you add in the pie crust the fat and calories skyrocket, so I decided to try something new a make a crustless lemon meringue dessert.
The end result was cool and creamy with just the right amount of sweet and tart! This lemon treat would also make a fabulous frozen dessert if layered in paper cups and frozen. You could place a stick in the cups and serve them as frozen lemon meringue pie pops. Sooo quick and so delicious. Enjoy!
Graham Cracker Crumbles:
1-9 oz graham cracker crust pie shell
Take one pre-made graham cracker crust and place in a gallon sized zip bag. Gently crumble with hands and set aside.
Lemon Pudding:
Ingredients:
Directions:
Make according to package directions. Place in container and refrigerate for 1 hour.
Cheesecake Mousse Topping:
Ingredients:
2-8 oz cream cheese, softened
1/3-1/2 cup sugar
1/8 cup fresh lemon juice, adjust to taste
2-3 tbsp lemon zest, adjust to taste
8 oz whipped topping
Directions:
In a large mixing bowl, add cream cheese and sugar to mixer bowl and beat at medium speed about 1 minute.
Gradually pour in lemon juice and continue to beat for 2 to 3 minutes or until fluffy.
Add lemon zest. Fold in whipped topping. Refrigerate for 1 hour.
To assemble dessert, start by sprinkling 2 tbsp of graham cracker crumbles in the bottom of a ramekin.
Next, add in a large dollop of lemon pudding and another layer of graham cracker crumbles.
Add one more layer of pudding followed by a large dollop of lemon cheesecake mousse.
Sprinkle with graham cracker crumbles and garnish with mint sprig and grated lemon zest. You could also toss on a few blueberries for additional yumminess. Enjoy!
1/3-1/2 cup sugar
1/8 cup fresh lemon juice, adjust to taste
2-3 tbsp lemon zest, adjust to taste
8 oz whipped topping
Directions:
In a large mixing bowl, add cream cheese and sugar to mixer bowl and beat at medium speed about 1 minute.
Gradually pour in lemon juice and continue to beat for 2 to 3 minutes or until fluffy.
Add lemon zest. Fold in whipped topping. Refrigerate for 1 hour.
To assemble dessert, start by sprinkling 2 tbsp of graham cracker crumbles in the bottom of a ramekin.
Next, add in a large dollop of lemon pudding and another layer of graham cracker crumbles.
Sprinkle with graham cracker crumbles and garnish with mint sprig and grated lemon zest. You could also toss on a few blueberries for additional yumminess. Enjoy!