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Lemonade Pudding

Fresh.n.Natural's picture
Ingredients
  Slightly beaten egg yolks 2
  Milk 1 1⁄2 Cup (24 tbs)
  Regular vanilla pudding mix 3 1⁄4 Ounce (1 Package)
  Cream cheese 3 Ounce, softened (1 Package)
  Frozen lemonade concentrate 6 Ounce, thawed (1 Can)
  Egg whites 2
  Sugar 1⁄4 Cup (4 tbs)
  Vanilla wafer crumbs 1⁄2 Cup (8 tbs)
  Chopped california walnuts 2 Tablespoon
  Butter/Margarine 2 Tablespoon, melted
Directions

Combine egg yolks and milk.
Prepare pudding according to package directions, using the egg yulk mixture as the liquid.
Add cream cheese and beat smooth with electric or rotary-beater; stir in lemonade concentrate.
Cover surface with waxed paper and cool 10 minutes; beat smooth again.
Beat egg whites to soft peaks; gradually add sugar, beating to stiff peaks.
Fold egg whites into pudding.
Combine crumbs, nuts, and butter.
Sprinkle half the crumb mixture into 6 sherbet glasses.
Spoon in pudding; top with remaining crumb mixture.
Chill.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Ingredient: 
Butter

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