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Lemon Pudding Cheesecake

Lemon Pudding Cheesecake recipe
photo by:kraft
Got a big event coming up? This cheesecake, made with lemon flavor pudding mix and white chocolate, is a guaranteed crowd-pleaser.
15 min
6 hr 30 min
16 servings
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very easy, but looks elegant! delicious!!
Quantity of Batter and crust was too much for a 9" spring form. Center was still not done after additional 20 minutes of baking. Strawberry Cool Whip is gross, tastes very artificial. However, the cake had a good taste will try again with larger pan and regular cool whip.
This is an excellent cheese cake.
This was a wonderful cheesecake! I have made it twice. The second time, I did not have any Nilla wafers in the cupboard so I used shortbread cookies for the crust! They made the crust even tastier. I'm going to try to use chocolate pudding next!
I was just reading some of the comments on the cheesecake. Alot of people could not find the strawberry cool whip, well it's out there. The store was out, so I bought frozen strawberries in sugar, and used the juice from that. I just added it to regular cool-whip until I liked the flavor, EXELLENT! The rest of the berries I used for a overnight french toast. (topping)
MMMMMM... try animal crackers for a lower fat crust!
This lovely cake is the best cheesecake recipe ever! Not only did my family give it rave reviews, they asked me to make it again!
I made this cheesecake for a Mother's day dinner.Everyone raved about how great it was,not to sweet and not to tart.I know i'll be asked to make it again.It was my first time to make a cheesecake from scratch.
This was the first time i tried my hand at a cheese cake. It turned out "FABULUSSS.My family just loved it. THANKS, SHELLADY3035
I made this recipe for a luncheon at work. It was gone before the main course was finished. There wasn't a crumb left. It was absolutely wonderful. I received so many compliments. It was very creamy with just the right amount of lemon flavor. I used regular whipped topping with fresh strawberries that I finely chopped. I also used a pan of hot water on the lower rack of my oven to prevent cracking. It turned out perfect and was really thick like the expensive cheesecakes found at bakeries. I will definitely make this again.
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