Lemon Lush

We're suckers for sunny citrus treats in the summer, and this cool, creamy lemon lush surely fits the bill. ...MORE + LESS -

1 pouch Betty Crocker™ sugar cookie mix

Butter and egg called for on cookie mix pouch for drop cookies

1/4 cup butter, melted

1 package (250 g) cream cheese, softened

1 cup icing sugar

1 tablespoon finely grated lemon peel

4 1/2 cups frozen whipped topping, thawed

2 boxes (4-serving size each) lemon instant pudding & pie filling mix

3 cups cold milk

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1

Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes. Set aside 6 cookies for garnish.
2

In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch pan, press cookie crumb mixture firmly in bottom. Set aside.
3

In medium bowl, beat cream cheese, icing sugar and lemon peel with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in 2 cups whipped topping. Spread over cookie crust.
4

In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over pudding layer. Cover and refrigerate 4 hours.
5

When ready to serve, place 6 reserved cookies into quart-size resealable food-storage plastic bag. Seal bag; coarsely crush cookies with rolling pin. Sprinkle on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

To quickly soften cream cheese, remove from wrapper, and place on microwave plate; microwave uncovered on High about 15 seconds or just until softened.
1 medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon peel.