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Lemon Pudding Cheesecake

Lemon Pudding Cheesecake recipe
photo by:kraft
Got a big event coming up? Our vanilla wafer-crusted lemony cheesecake with COOL WHIP will knock the socks off every guest. No one has to know how easy it was to make.
time
prep:
15 min
total:
6 hr 30 min
servings
total:
16 servings
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posted:
3/25/2004
THIS WAS HEAVENLY. MY FAMILY ALL LOVED IT. I GAINED TWO POUNDS THE WEEKEND THAT I MADE IT. THIS IS A TREAT TO SAVE FOR SPECIAL OCCASIONS.
posted:
3/21/2004
My friend made this dessert for a baby shower. It was heavenly!!!
posted:
3/19/2004
I made this for after a Sunday dinner dessert! Everyone loved it! Especially my son!
posted:
3/17/2004
I used two already made crusts and it filled them both, I also used fat free cream cheese and it worked great!
posted:
3/16/2004
Excellent taste - very light lemon flavor with the firm texture of a regular cheesecake. Easy to follow recipe. After his first taste, my husband said "Be sure & keep this recipe. Can we have this for Easter dessert?"
posted:
3/16/2004
posted:
3/15/2004
This is excellent. The taste is TRUE to the name of the receipe. I did add 2 teaspoon of lemon juice from real lemons. I will definately be keeping this recipe.
posted:
3/15/2004
I had my doubts at first on this. The mixture was extremely thick. The key is not to over cook it. As the recipe states, it is done when the center is ALMOST set. If you like lemon, you will love this. It seems to be a cross between cheesecake and a custard filling. It's really good! I would only suggest skipping the whipped topping and making a lemon sauce to serve as a compliment with it.
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