A creamy and refreshing treat for Easter dessert.
April 2, 2012
1/2 cup melted butter
1 package (4.3 ounces) cook-and-serve lemon pudding mix
1/2 cup cold 2% milk
3-3/4 cups confectioners’ sugar
1 teaspoon lemon extract
In a large heavy saucepan, combine the pudding mix, milk and butter.
Cook and stir over medium heat until very thick (it will almost begin to form a ball). Remove the mixture from the heat and beat in confectioners’ sugar and extract.
Pour into prepared pan and refrigerate until set.
Using foil, lift fudge out of pan. Discard foil and cut fudge into 1 inch squares. Store in the refrigerator.
Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter and set aside.
Serves: 30 servings
Makes: About 1-1/2 pounds
Got Questions? Email email@example.com
Visit The Miller Haus Bed & Breakfast
Copyright ©2012 WCHS-TV Eyewitness News. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Home | Eyewitness News Newsroom | Storm Team Weather | Eyewitness Sports | Schedules
Send email to firstname.lastname@example.org for information or comments concerning WCHS-TV Eyewitness News.
Copyright ©2013, WCHS-TV8. Portions are
Copyright 2013 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten, or distributed.