Ali's Wedding Lemon Dessert
Ingredients
Crust
- ¼ cup finely chopped walnuts
- ½ cup all-purpose flour
- 1 Tablespoon brown sugar packed
- 4 Tablespoon butter melted
Filling
- 8 oz cream cheese softened
- 1 cup confectioners sugar
- 8 oz cool whip thawed (Divided)
- 2 boxes of instant lemon pudding 3.4 oz each
- 3 cups milk
- 2 Tablespoons additional chopped nuts for garnish...totally optional
Instructions
- Set out 12 OUI yogurt cups
- In a food processor combine all ingredients for the crust (walnuts, flour, brown sugar, and melted butter)
- Pulse until well combined.
- Press about 1 tsp into the bottom of each shot glass.
- In a stand mixer, beat cream cheese.
- Slowly add confectioners sugar, scraping down the sides of the bowl as needed.
- Add 1 cup Cool Whip, mixing until all ingredients are well combined
- Transfer filling to a quart-sized Ziploc bag and cut a 1" hole in the corner of the bag.
- Evenly distribute filling among shot glasses, piping on top of the crust
- In a large bowl, combine instant pudding mix and milk, whisking for about 3 minutes (until mixture thickens).
- Evenly distribute pudding among shot glass, piping on top of the first layer.
- Transfer the remaining Cool Whip to a quart-sized Ziploc bag and cut a 1" hole in one corner of the bag.
- Pipe Cool Whip on top of the pudding layer.
- Sprinkle with additional nuts if desired.
- Keep refrigerated.
Notes
This recipe will fill 24 2 oz shot-size cups. I have so many OUI yogurt glasses they worked out perfect for a 4 oz serving of 12!
