Makes 10 desserts
Summertime is about light and fruity desserts that are just too good to pass up.
Lemon, mascarpone cheese, cool whip with a cookie base make this a sinful dessert that goes great after any meal. I used small mason jars filled ¾ of the way up so I could seal them with their lids while setting in the fridge. Makes it a great talking point when you take them out.
Ingredients
1 pack of 99 g instant lemon pudding
1.5 cups milk
2 cups crushed white cookies (Oreo or lemon cookies good option)
¼ cup melted butter
1 pack Cool Whip
125 grams mascarpone cheese
Lemon zest
Fancy cookie for garnish
Directions
Make lemon pudding by whisking pudding mix and milk until it has thickened, set in fridge for at least 15 minutes
Crush cookies with food processor or pound in a Ziploc bag
Pour cookies into a bowl and mix in melted butter
Divide cookies into 10 glasses, or I like to use mason jars
Tap down the cookies to form a crust but don’t press down too hard as it will make it hard to scoop out, just enough to level the layer of crust
Whisk together cool whip and mascarpone cheese until fully blended and then fold into lemon pudding
Divide lemon mixture evenly into the 10 glasses
Top each cup with a layer of cool whip, if you used mason jars leave enough room to seal the lids without touching the cool whip. If you didn’t use mason jars, cover with saran wrap and refrigerate for four hours or overnight
When ready to serve sprinkle lemon zest on each cup
Top with a fancy cookie, I used chocolate crepes and vanilla sticks
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