Lemon pudding cheesecake recipe

Easy to make the “busy-day” way

No cooking!

The tang of cheese – the crunchiness of graham cracker crust — the tart-sweet smoothness of Jell-O Lemon Instant Pudding!

“Busy-Day” Lemon Cheesecake

1 large (8 oz) package cream cheese
2 cups whole milk
1 package Jell-O Lemon Instant Pudding
1 8-inch graham cracker crust

Soften cream cheese, blend with 1/2 cup milk. Add remaining milk and the pudding mix. Beat slowly with egg beater just until well mixed, about 1 minute. (Do not overbeat.) Pour at once into graham cracker crust. Sprinkle graham cracker crumbs lightly over top. Chill about an hour.

Serve to 8 delighted people — a real party dessert that you can make so easily — thanks to Jell-O Instant Pudding.

PS: It takes the special qualities of Jell-O Instant Pudding to make this luscious cheesecake. Cooked pudding will not give satisfactory results with this recipe.


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About this story

Source publication: Family Circle

Source publication date: March 1959

Filed under: 1950s, Dessert recipes, Vintage advertisements

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