Very good recipe, easy to make, and the cookies bring out the taste. We loved this. It was so refreshing.. can be a perfect choice for Thanksgiving. Everybody has loved it. Never any leftovers. 😀
- 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
- Butter and egg called for on cookie mix pouch for drop cookies
- 1/4 cup butter, melted
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon finely grated lemon peel
- 1 container (12 oz) Cool Whip frozen whipped topping, thawed\
- 2 boxes (4-serving size each) Jell-O™ lemon instant pudding & pie filling mix
- 3 cups cold milk
Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes. Set aside 6 cookies for garnish.
In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13×9-inch pan, press cookie crumb mixture firmly in bottom. Set aside.
In medium bowl, beat cream cheese, powdered sugar and lemon peel with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in 2 cups whipped topping. Spread over cookie crust.
In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over pudding layer. Cover and refrigerate 4 hours.
When ready to serve, place 6 reserved cookies into quart-size resealable food-storage plastic bag. Seal bag; coarsely crush cookies with rolling pin. Sprinkle on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.
To quickly soften cream cheese, remove from wrapper, and place on microwave plate; microwave uncovered on High about 15 seconds or just until softened.
1 medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon peel.
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