Layered Lemon Burst Cookie Cake with cookie crust and crumbled topping.

Makes

1 9x13 Cookie Cake

Ingredients

16 Otis Spunkmeyer Sweet Discovery Lemon Burst Cookies, baked

1/2 cup melted Butter

1 cup softened Cream Cheese

1 cup Powdered Sugar

2 juiced Lemons, divided

2 cups Whipped Topping, divided

3 cups Milk

1 package (3.4 oz.) Instant Lemon Pudding Mix

1 package (3.4 oz.) Instant Vanilla Pudding Mix
 

Preparation
  1. Crush Lemon Cookies in a food processor into medium to small crumbs. Reserve 1 cup for topping.
  2. Transfer the crumbs to a medium bowl and stir in the butter. Reserve half of the crumb mixture for the topping.
  3. Beat the cream cheese, powdered sugar and half of the lemon juice in the bowl of an electric mixer on medium until well blended. Fold in half of the whipped topping. Spread evenly over chilled crust.
  4. Whisk together the milk and both instant pudding mixes for 2 minutes. Spread evenly over the cream cheese layer and refrigerate until set.
  5. Spread the remaining cup of the Whipped Topping over the pudding layer
  6. Sprinkle with the reserved Lemon Cookie Crumb and refrigerate.
  7. Cut cake into 12 portions and serve chilled. Refrigerate any leftovers.
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