Things needed:
Half a cup of graham cracker crumbs are needed for the crust.
3/8 cup of melted unsalted butter and 1/4 cup of granulated sugar.
As for the layer of cream cheese:
Eight ounces of softened cream cheese
1/3 cup of powdered sugar
a teaspoon of vanilla flavoring
Regarding the Layer of Lemon Pudding:
two containers, each containing 3.4 oz. quick lemon pudding recipe
2.25 cups of chilled milk
With Regard to the Whipped Top:
1 (8-oz) container of thawed frozen whipped topping
Lemon zest, if desired, for garnishing.
Ripe berries
Mint foliage
Instructions:
Roll out the Pie Crust: Mix together the granulated sugar, melted butter,
and graham cracker crumbs in a medium-sized mixing basin. The mixture should look
like coarse crumbs when you stir it. Crust the bottom of a 9×13-inch baking
dish by pressing the mixture firmly.
Prepare the Crust by Baking It: The oven should be preheated to 350°F, or
175°C. Preheat the oven to 10 to 12 minutes, or until the crust is just
beginning to become a light golden brown. Take it out of the oven and set it
aside to cool entirely.
Beat the cream cheese until smooth. Whip together the powdered sugar,
vanilla extract, and softened cream cheese in a large basin. After the crust has
cooled, spread the cream cheese mixture evenly.
Get the Lemon Pudding Coating Ready: In a separate large bowl, stir the cold
milk and quick lemon pudding mix until the mixture thickens, which should take
around 2 minutes. After the cream cheese layer is in the baking dish, spread
the lemon pudding mixture on top.
Top with Whipped Topping: After the whipped topping has thawed, spread it
evenly over the lemon pudding layer and make sure to cover it all.