Lemon Delight Trifle
3-1/2 cups cold 2% milk
2 packages (3.4 ounces each) instant lemon pudding mix
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1/2 cup confectioners’ sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
1 package (12 to 14 ounces) lemon cream-filled sandwich cookies, crushed
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set.
In another bowl, beat the cream cheese, butter and confectioners’ sugar until smooth. Gradually stir in pudding until blended.
Set aside 1/4 cup each of whipped topping and crushed cookies for garnish. Fold remaining whipped topping into pudding mixture.
Place half of the remaining cookies in a 3-qt. glass bowl; top with half of the pudding mixture. Repeat layers. Garnish with reserved whipped topping and crushed cookies. Refrigerate until serving. Yield: 12 servings (1 cup each).
Recipe found here: Lemon Delight Trifle