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Fruit-Topped Lemon Cheese Squares

sweet.chef's picture
  Graham crackers 15 , broken into half
  Cream cheese 16 Ounce, softened (2 Packages, 8 Ounces Each Philadelphia Brand)
  Cold milk 3 Cup (48 tbs)
  Instant pudding and pie filling 7 Ounce (2 Packages, 6 Serving Size Each Jell O , Lemon Flavor)
  Whipped topping 4 Ounce, thawed (1 3/4 Cups)
  Canned pie filling 21 Ounce (1 Can, Any Fruit Flavor)

ARRANGE 1/2 of the crackers on bottom of 13 X 9-inch pan, cutting crackers to fit, if necessary.
BEAT cream cheese at low speed of electric mixer until smooth.
Gradually beat in 1 cup of the milk.
Add pudding mix and remaining milk.
Beat at low speed until well blended, 1 to 2 minutes.
Fold in whipped topping.
SPREAD 1/2 of the pudding mixture over crackers.
Add second layer of crackers; top with remaining pudding mixture.
Freeze 2 hours.
Let stand at room temperature 15 minutes before cutting into squares.
Spoon pie filling over each square.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6088 Calories from Fat 1918

% Daily Value*

Total Fat 216 g332.5%

Saturated Fat 122.3 g611.3%

Trans Fat 0 g

Cholesterol 566.7 mg188.9%

Sodium 5945.1 mg247.7%

Total Carbohydrates 1006 g335.3%

Dietary Fiber 6.7 g26.7%

Sugars 682 g

Protein 62 g124.2%

Vitamin A 128.6% Vitamin C

Calcium 134.4% Iron 47.9%

*Based on a 2000 Calorie diet

Fruit-Topped Lemon Cheese Squares Recipe