Cheesecake pudding mix
Be the first to rate it
A cornstarch vanilla pudding whisked into cream cheese and lemon, layered over a buttery cookie crust.
Ingredients
- 1/4 cup sugar
- 6 teaspoons cornstarch
- 2 cups milk
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 3/4 cup cream cheese softened
- 1/2 cup butter cookies
- 2 tablespoons butter
- 1/4 cup raspberries
- Vanilla cookies for decorating
Equipment
- saucepan
- whisk
Directions
- Whisk the softened cream cheese with the lemon juice and vanilla, then set it aside.
- In a saucepan over medium heat, bring the sugar, milk, and cornstarch to a boil, stirring constantly, for about 4 minutes.
- Take the pan off the heat and stir in the cream cheese mixture until no lumps are left.
- Pulse the butter and butter cookies in a food processor until the texture is like coarse sand.
- Press the cookie mixture into serving glasses, spoon the pudding over it, and decorate with vanilla cookies and raspberries.
- Refrigerate for 1 hour, or until firm.
Notes
Tip: for berry flavor add 1/4 cup strawberry jam to the pudding.
Nutrition
Serving: 229g | Calories: 549kcal | Carbohydrates: 26g | Protein: 6.9g | Fat: 48g | Saturated Fat: 29g | Trans Fat: 1.7g | Cholesterol: 132mg | Sodium: 418mg | Potassium: 243mg | Fiber: 0.5g | Sugar: 21g | Vitamin A: 1570IU | Vitamin C: 3.5mg | Calcium: 191mg | Iron: 0.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; milk counted as whole milk. Brands and portions vary, so use it only as an approximation.