Lauren Tipton worked as a waitress at a small restaurant in Munden during high school. Each Sunday the restaurant served a buffet, and the most important part of the buffet was always the dessert. The cooks were always looking for delicious and elegant looking easy-to-make desserts. One Sunday, they made this dessert. Customers raved, asking for the recipe and wondering when they could eat some again. “I, like many of the customers, found it surprising that the dessert was so easy, yet tasted so delicious,” Lauren said.
Ingredients:
- 4 ounces cream cheese, softened
- 1 ½ cups cold milk
- 2 packages instant lemon pudding mix
- 1 8-ounce container whipped topping, divided
- 1 9-inch store-bought shortbread or graham cracker crust
- Blueberries, if desired
Directions:
In a large bowl, beat the cream cheese with a mixer until smooth. Gradually beat in the milk until blended. Add pudding mixes. Beat for 2 minutes, or until smooth. Using a spatula, fold in half of the container of whipped topping. Spoon the mixture into the crust.
Refrigerate 3 hours or until set. When ready to serve, top the pie with the remaining whipped topping.
Yields 1 pie.
