Thursday, May 17, 2012
Nearly Instant Cheesecake Pudding Recipe
Nearly Instant Cheesecake Pudding
Makes 8 half cup servings
2 8 oz bricks of cream cheese- let soften
1 3.4 oz box Jello Instant French Vanilla Pudding
1/4 cup sugar
1/4 cup lemon juice
1 1/2 cup milk
Put all ingredients into a blender and blend until smooth. Pour into a bowl or into individual serving bowls. Cover the bowls with plastic wrap to prevent a skin from forming. Chill until soft set (about a half hour)
For the topping:
Crush 4 full sheet graham crackers, melt 2 Tbsp of butter, combine. Sprinkle over top. I served it with canned cherry pie filling and graham crackers. It was nicely sweet and cool enough for a summer treat.
I love cheesecake and love pudding! Since this can all be done without using the stove or oven, it's a wonderful dessert!