digital-coupon-iconmy-order-iconmy-recipes-iconsearching-iconshopping-list-iconweekly-ad-icon
Skip to Primary Content
Weekly Ad

My Publix

Loading...

Find a Store

Advanced Search

Locator service by Know-Where Systems

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Online Easy Ordering

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Aprons

Lemon-Cookie Pudding

Lemon-Cookie Pudding
Servings:
12
Total Time:
about 1 hour
Active Time:
25 minutes

Ingredients

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)

Steps

  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.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

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%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star