Guest Author - Monica Talley
The Lady's Lemon Dessert
Serves 8 to 10
2 (3-ounce) packages lady fingers, split in half lengthwise
1 (8-ounce) package cream cheese
1 can (14-ounces) sweetened condensed milk
1/2 cup frozen lemonaid concentrate
2 (3-ounce) packages white chocolate instant pudding mix
2 1/2 cups whole milk
1 (12-ounce) conatiner frozen whipped topping, thawed
1 fresh lemon thinly sliced, seeds removed
1 bunch fresh mint
2 cups fresh strawberries, sliced
1 tablespoon sugar, if desired
Line the sides of a 9-inch springform pan with waxed paper. Line sides and bottom of pan with ladyfingers, cut side in. Whip cream cheese until light and fluffy. Add sweetened condensed milk and then slowly pour in the lemon juice. Place this mixture on top of ladyfingers in the springform pan.
In a medium bowl, combine white chocolate instant pudding and whole milk. Stir until smooth and begins to thicken. Fold in 1 cup of frozen whipped topping, that was thawed. Spoon this mixture over the cream cheese mixture in the springform pan. Spread out evenly.
Top with remaining whipped topping. Cover and let chill for 4-6 hours or overnight. Carefully remove sides of springform pan and place on a serving dish.
To serve: Place lemon slices in a flower pattern on top of the dessert. Combine sugar and sliced fresh strawberries and let sit to release the liquid of the berries. These are nice served drizzeled over the top of each slice. And top with a mint sprig.
