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Source: Betty Crocker® Cookbook

Refreshing Lemon Dessert
A spreadable pastry crust makes this dessert the easy cousin to lemon meringue pie!
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Serves: Makes 16 servings
Prep Time: 25 minutes
Cook Time: 15 minutes
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Filling:
1 package (2.9 ounces) lemon pudding and pie filling mix, (not instant)
1/2 cup granulated sugar
1/4 cup water
2 egg yolks
2 cups water
1 package (8 ounces) cream cheese, cut into cubes
2 cups miniature marshmallows
2 cups frozen (thawed) Whipped topping, or whipped cream
Crust:, (see directions below)
3/4 cup Gold Medal® all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup powdered sugar




1. Heat oven to 400º. Bake Pastry Crust.
2. Make pudding mix as directed on package for pudding, using sugar, 1/4 cup water, egg yolks and 2 cups water; cool slightly. Stir in cream cheese until well blended. Cool completely, about 1 hour. Fold in marshmallows and whipped topping. Spread over crust.
3. Cover and refrigerate at least 3 hours until set but no longer than 24 hours. Run metal spatula along side of dessert to loosen; remove side of pan. Store covered in refrigerator.


Pasty Crust Directions

Beat all ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed about 2 minutes or until creamy. Spread on bottom of ungreased springform pan, 9x3 inches. Bake 12 to 15 minutes or until golden brown. Cool completely.





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