Ingredients for Peachy Lemon Whip
- Graham Cracker Crumbs
- ½ cup (1 stick) unsalted butter, melted
- Lemon Pie Filling Mix
- Carnation Evaporated Milk
- ¼ cup lemon juice
- Peaches
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How to Make Peachy Lemon Whip
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups graham cracker crumbs and ½ cup melted butter. Mix until well combined.
- Reserve ¼ cup of the crumb mixture for topping.
- Press 2 tablespoons of the crumb mixture into the bottom and up the sides of each of the 8 dessert dishes. Chill in the refrigerator while preparing the pudding.
- In a large bowl, prepare the vanilla pudding mix according to package directions using 2 cups of cold milk. Stir until smooth and creamy.
- Allow pudding to cool completely, stirring occasionally to prevent a skin from forming.
- In a separate bowl, whip the chilled evaporated milk with an electric mixer until stiff peaks form.
- Gently fold in the ¼ cup lemon juice into the whipped milk.
- Once the pudding has cooled completely, beat with an electric mixer until light and fluffy.
- Gently fold the cooled pudding into the whipped milk mixture until just combined.
- Spoon the pudding mixture into the prepared dessert dishes.
- Top each dish with drained peach slices and sprinkle with the reserved crumb mixture.
- Refrigerate for at least 2 hours, or until chilled and set, before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
32g
Fat
31g
Carbs
10g
