Creamy Lemon Supreme

This is one of my ALL time favorite desserts to make! It is super easy and looks like it was bought from a store!

Creamy Lemon Supreme

Crust:

12 lemon crème-filled sandwich cookies, finely chopped (1 1/2 cups)
3 tablespoons butter or margarine, melted
1 lemon

Filling:
2 lemons
1 package (2.9 ounces) lemon cook and serve pudding and pie filling (not instant)
1/2 cup sugar
2 cups water, divided
2 egg yolks
1 tablespoon butter or margarine
2 packages (8 ounces each) cream cheese, softened
1/2 cup powdered sugar
1 container (8 ounces) frozen whipped topping, thawed, divided

Lightly spray Springform Pan with nonstick cooking spray. For crust, finely chop cookies using Food Chopper. Combine cookie crumbs and melted butter in Small Batter Bowl. Press crumb mixture into bottom of pan. Cut 6 thin slices from lemon; cut each slice in half. Place lemon halves against inside collar of pan with cut side touching crust. Refrigerate while preparing filling.

For filling, zest lemons to measure 11/2 teaspoons zest using Lemon Zester/Scorer. Using Juicer, juice lemons to measure 1/4 cup juice. Combine pudding mix, sugar, 1/4 cup of the water and egg yolks in Small Saucepan; stir until blended. Stir in remaining 13/4 cups water. Cook over medium heat, stirring constantly until mixture comes to a full boil; remove from heat. Set aside 1/2 cup of the pudding; cool slightly. Whisk butter and lemon juice into remaining pudding in saucepan; cool 15 minutes, stirring twice.

In Classic Batter Bowl, combine cream cheese and powdered sugar; mix well. Whisk in reserved 1/2 cup lemon pudding and 1 teaspoon lemon zest. Fold in 2 cups whipped topping; spread over crust.
Stir remaining lemon pudding mixture and spoon evenly over cream cheese filling using Mix 'N Scraper, spreading gently. Refrigerate at least 6 hours.

Run Paring Knife around sides of dessert; release collar from pan. Garnish with remaining whipped topping and lemon zest. Cut into wedges.

Yield: 12 servings.

Intro

So I am starting something new here, and I hope that everyone enjoys it! I am a Graduate from Western Culinary in Patisserie and Baking, aka Pastry Chef. After I graduated from school I moved down to Las Vegas and was a pastry chef at the Bellagio Hotel and Casino inside Todd English’ Olives. I loved working there, and got to meet a lot of wonderful people! I was sad to leave there, but it was time to move on. This blog is going to be dedicated to cooking side, and I will post amazing recipes, some that I have created on my own, and others that I have come across that our amazing! Everything I post, I promise I will try out beforehand, because personally there is nothing worse than trying out a recipe just does not work out! I hope you enjoy, and ask me any questions or tricks of the trade if you need anything!