Today’s recipe is one of my favorites and it’s perfect to serve on Mother’s Day! Some years ago our hospital had a coffee shop connected to their gift shop. The auxiliary ladies would feature homemade desserts and this lemon dessert was one of many that was on their menu. They were kind enough to share the recipe with me. I can’t remember who the lady was, but I have enjoyed this treat many times over the years. To me it looks like spring!
60 ritz crackers, crushed, mixed with 1/2 cup melted butter.
Set aside 1/2 cup of crumbs and press rest into the bottom of a 9x13 inch pan.
Bake for 10 minutes at 350 degrees, cool.
1/2 cup lemon juice
1 can sweetened condensed milk
12 oz cool whip
2 pkg. cook and serve lemon pudding mix pie filling
Mix together lemon juice and sweetened condensed milk, stir until thickend, then fold in 1/2 container of cool whip and spread on baked crust; chill.
Cook lemon pie filling according to package directions; cool. Spread on top of first layer then cover with remaining cool whip and sprinkle remaining cracker crumbs on top. Refrigerate until set.
Happy Mother’s Day, and good luck to all of you fishermen!!