Lemon is a flavor almost synonymous with summer. It’s fresh, tart, juicy and refreshing. Lemon pudding incorporates a certain creamy texture with the tart lemon taste, and when combined with cream cheese, whipped topping and graham crackers, it’s reminiscent of a lemon meringue pie but easier to make! Then there’s the tea. Of course we have to have tea! The bright, tangy flavor of ceylon is the perfect complement to the citrus.
Prep Time: 20-30 minutes (chill until set)
Serving Size: 8-12
Ingredients
- 1 box lemon pudding/pie filling mix
- 1 cup VERY strongly brewed Ceylon Sonata Tea
- 1/2 box graham crackers
- 8 oz package soft cream cheese
- A few tablespoonfuls of softly melted butter or margarine
- 1 tub of whipped topping
- assortment of sliced or crushed nuts if desired (optional)
Directions
- Coat a 9×12 baking dish with cooking spray.
- Finely crush graham crackers in a bowl, then add soft melted margarine until crumbly. Press into bottom of greased pan.
- Bake at 350 until lightly browned.
- Prepare pudding/pie mix in saucepan according to box directions for meringue, replacing half the liquid with the brewed tea.
- Let set for a few minutes.
- While waiting, spread cream cheese over graham crackers, then add the pie filling over it.
- Top with whipped cream, then sprinkle the nut mixture as desired.
