Ingredients for Lorna Doone Lemon Dessert
- Shortbread Cookies
- Pecan Chips
- 6 tablespoons (3 ounces) unsalted butter, melted
- Philadelphia Cream Cheese
- 16 ounces cool whip (2 containers)
- 1 ½ cups powdered sugar
- Instant Lemon Pudding
- 1 ¾ cups cold milk
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How to Make Lorna Doone Lemon Dessert
- Crush 1 ½ packages (about 15-18 cookies) of Lorna Doone shortbread cookies into fine crumbs. Mix with 6 tablespoons (3 ounces) melted unsalted butter and 2 tablespoons granulated sugar. Press firmly into the bottom of a greased 13x9 inch baking pan.
- In a separate bowl, beat together 8 ounces cream cheese (softened), 8 ounces cool whip, and 1 ½ cups powdered sugar until smooth and creamy.
- Spread the cream cheese mixture evenly over the cookie crust.
- In a medium bowl, whisk together 1 (3.4 ounce) package instant lemon pudding mix and 1 ¾ cups cold milk until smooth and thickened. Let stand for a few minutes to set slightly.
- Gently spread the lemon pudding mixture over the cream cheese layer.
- Top with an additional 8 ounces of cool whip, if desired.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the dessert to set completely.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
72g
Fat
82g
Carbs
16g
