I sometimes use 2 lrg pkgs of (cook & serve) Lemon pudding and pie
filling instead of the filling below.
1-1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1-1/2 cups cold water
3 egg yolks, lightly beaten
3 tablespoons butter, cubed
2 teaspoons grated lemon peel
1/2 cup lemon juice
CRUST:
1 cup all-purpose flour
1 cup finely chopped walnuts
1/2 cup cold butter
TOPPING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 teaspoon vanilla extract
1 carton (16 ounces) frozen whipped topping, thawed
In a small saucepan, combine sugar and cornstarch; gradually stir in
water until smooth. Bring to a boil; cook and stir for 1 minute or until
thickened. Remove from the heat. Stir a small amount of hot filling into
egg yolks; return all to the pan, stirring constantly. Bring to a gentle
boil; cook and stir for 1 minute. Remove from the heat; stir in butter
and lemon peel. Gently stir in lemon juice. Refrigerate until cool.
In a bowl, combine flour and nuts. Cut in butter until mixture resembles
coarse crumbs. Press onto the bottom of a greased 13-in. x 9-in. x 2-in.
baking dish. Bake at 350° for 15-20 minutes or until edges are golden
brown. Cool on a wire rack.
In a mixing bowl, beat cream cheese and confectioners' sugar until
smooth; carefully spread over crust. Spread with cooled lemon mixture.
In another mixing bowl, beat milk and pudding mixes on low for 2
minutes; beat in vanilla. Fold in half of the whipped topping. Spread
over lemon layer. Spread with remaining whipped topping. Chill for at
least 4 hours before cutting.
Yield: 18-24 servings.
|