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From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/10
Instructions
1
Stir cream cheese with a fork until softened.
2
Add ½ Cup of milk at a time, blending until smooth.
3
Add pudding mix and beat with mixer until well mixed (about 1 minute).
4
Pour into premade graham cracker crust.
5
Chill in refrigerator until set (4-8 hours).
My Calorie Intake
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Tips & Tricks (5)
- Room Temperature Cream Cheese is Essential 🧈Soften cream cheese at room temperature for 30 minutes before mixing to ensure a completely smooth, lump-free filling without overworking the mixture.
- Chill Your Mixing Bowl 🧊Pre-chill your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream cheese mixture to achieve a fluffier, more stable filling with better texture.
- Butter Your Crust Generously 🧈Use melted butter to bind the graham cracker crust and press it firmly into the pan while still warm, then refrigerate for 30 minutes to prevent a soggy bottom.
- Use Fresh Lemon Zest for Extra Brightness 🍋Fold in fresh lemon zest after mixing to enhance the pudding's lemon flavor with bright, aromatic notes that instant pudding alone cannot provide.
- Chill Overnight for Best Results ⏱️Allow at least 8 hours of refrigeration, preferably overnight, so the pudding fully sets and flavors meld into a perfectly creamy, sliceable consistency.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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