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Publix Aprons

Lemon-Cookie Pudding

Lemon-Cookie Pudding
Total Time:
about 1 hour
Active Time:
25 minutes


16 oz frozen whipped topping, thawed, divided
3 tablespoons unsalted butter, melted
30 golden sandwich cookies (about 3 cups), divided
Large zip-top bag
1 (3.4-oz) package instant cheesecake (or vanilla) pudding
1 cup reduced-fat milk
6 oz fresh (or frozen) raspberries
1 cup lemon curd (or prepared lemon pudding)


  1. Place whipped topping out to thaw. Place butter in large microwave-safe bowl; microwave on HIGH 30–45 seconds or until melted. Place cookies in zip-top bag and crush coarsely (reserve 1 cup for later use). Combine remaining cookies into butter; press mixture lightly into 9-inch deep serving dish.
  2. Whisk pudding mix and milk for 2 minutes or until thick; stir in 2 cups whipped topping until blended. Spread mixture over cookies; sprinkle raspberries evenly over pudding mixture, then press into pudding.
  3. Combine lemon curd and 2 cups whipped topping until blended. Spread evenly over berries; top with remaining 2 1/2 cups whipped topping and sprinkle reserved cookies on top. Cover and chill 30 minutes (or overnight). Serve.

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Nutritional Information

CALORIES (per 1/12 recipe) 390kcal; FAT 17.00g; SAT FAT 11.00g; TRANS FAT 0.00g; CHOL 30mg; SODIUM 230mg; CARB 53g; FIBER 1.00g; SUGARS 37g; PROTEIN 2g; CALC 2%; VIT A 2%; VIT C 6%; IRON 6%

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