Ingredients for Lemonade Pudding
- 3 large egg yolks
- 1 cup whole milk
- Vanilla Pudding Mix
- 4 ounces cream cheese, softened
- Frozen Lemonade Concentrate
- 3 large egg whites
- Granulated Sugar
- Nilla Wafer Crumbs
- Walnuts
- Unsalted Butter
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How to Make Lemonade Pudding
- In a medium bowl, whisk together 3 large egg yolks and 1 cup whole milk until well combined.
- In a separate bowl, prepare the instant vanilla pudding according to the package directions, using the egg-milk mixture from step 1 as the liquid instead of the milk called for on the package.
- Add 4 ounces of softened cream cheese to the pudding and beat until smooth using an electric mixer. Stir in 1/2 cup of thawed frozen lemonade concentrate.
- Cover the surface of the pudding with waxed paper or plastic wrap to prevent a skin from forming. Let cool for 10 minutes, then beat until smooth again.
- In a clean, dry bowl, beat 3 large egg whites until soft peaks form. Gradually add 1/2 cup of granulated sugar, beating until stiff, glossy peaks form.
- Gently fold the whipped egg whites into the lemonade pudding.
- In a separate bowl, combine 1 cup graham cracker crumbs, 1/2 cup chopped nuts, and 1/4 cup melted unsalted butter. Mix until evenly moistened.
- Sprinkle half of the crumb mixture into a serving dish or individual sherbet glasses.
- Spoon the lemonade pudding over the crumb mixture. Top with the remaining crumb mixture.
- Cover and chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the pudding to set.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
152g
Fat
52g
Carbs
31g
