Ingredients
3/4
cup Gold Medal™ all-purpose flour
1/2
cup butter or margarine, softened
1/4
cup powdered sugar
1
box (6-serving size) lemon pudding and pie filling mix (not instant)
1/2
cup granulated sugar
1/4
cup water
2
egg yolks
2
cups water
1
package (8 oz) cream cheese, cut into cubes
2
cups miniature marshmallows
2
cups Cool Whip frozen whipped topping, thawed or whipped cream
Preparation
Heat oven to 400°F. In medium bowl, beat all pastry ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed about 2 minutes or until creamy. Spread on bottom of ungreased 9-inch springform pan. Bake 12 to 15 minutes or until golden brown. Cool completely.
Make pudding mix as directed on box for pudding, using granulated sugar, 1/4 cup water, egg yolks and 2 cups water; cool slightly. Stir in cream cheese until well blended. Cool completely, about 1 hour. Fold in marshmallows and whipped topping. Spread over crust.
Cover and refrigerate at least 3 hours until set but no longer than 24 hours. Run knife along side of pan to loosen dessert; remove side of pan. Store in refrigerator.
