From the Kitchen - Outside the Nest

Lemon Cheesecake Dessert

I have a couple of vague memories of desserts that my Mom made. One was some type of cheesecake dessert made with cottage cheese.

Another was some kind of lemon dessert. She made these a long, long, time ago, in a far away land: my childhood.

No, really, she did make these desserts, but I asked about the recipes years ago, and she couldn't remember them.

So I said to myself, self, let's come up with our own lemon cheesecake dessert. And then this recipe was born.

Start with the graham crackers. 5 long ones, crushed into crumbs. I use my handy-dandy gizmo, the small chopper. Works great.

Add the butter,

mix and pat in the pan. Refrigerate for a few minutes while you make the filling.

Start with the cream cheese spread and powdered sugar. Please don't use Chive and Onion, or some other such flavor. It kinda ruins the recipe.

This gets beaten, using another gizmo called a hand mixer, until it's light and fluffy.

Then add the milk, a little at a time, and keep using the gizmo to beat it. Do this until all the milk is mixed in.

Add the lemon pudding mix,

and beat 2 minutes more.

Thick, rich, creamy, lucious, lucious, lucious.

And, I get to lick the beaters. I love cooking.

Spread it on the crust, and chill another hour or two.

There you have it.

You know the score: Is it ever good.

Happy Saturday

Lemon Cheesecake Dessert

5 long graham crackers

1/4 C butter, melted

1 (8 oz.) container light plain cream cheese spread

1/4 C powdered sugar

1-1/2 C milk

1 (1 oz.) box sugar-free lemon instant pudding (2 cup serving size)

Crust graham crackers, place in 8 inch square pan. Pour melted butter over top and mix, press onto bottom of pan. Place pan in refrigerator while preparing the filling.

Combine cream cheese and powdered sugar and beat with electric mixer until light and fluffy. Add milk in small amounts and continue to beat after each addition until mixed. Add pudding mix and beat 2 minutes, or until thick. Spoon onto crust and spread out. Refrigerate 1-2 hours before serving. 9 servings