Ingredients for the crust:
- 20 vanilla sandwich cookies
- 5 Tbsp. salted butter, melted
Ingredients for the filling:
- 1 cup milk
- 3 oz. box instant vanilla pudding mix
- 1/4 cup powdered pink lemonade mix
- Grated zest and juice of 1 lemon
- 2 drops liquid red food coloring
- 4 oz. cream cheese, cubed, at room temperature
- 1/2 cup powdered sugar
- 2 cups cold heavy cream
Directions:
- FOR THE CRUST: Process cookies in a food processor until finely ground, about 1 minute. With the motor running, slowly pour in the melted butter and process until the mixture is the texture of coarse sand. Press crumb mixture into the bottom and up the sides of a 9-inch pie plate, using a measuring cup or glass to press it flat. Freeze for 20 minutes.
- FOR THE FILLING: Whisk together the milk, pudding mix, pink lemonade mix, lemon zest, lemon juice and food coloring in a large bowl until the mixture starts to thicken, about 2 minutes. Beat the cream cheese and powdered sugar in a stand mixer fitted with the whisk attachment on medium speed until smooth, about 1 minute. Add the heavy cream, increase the speed to medium-high and beat until stiff peaks form, 2 to 3 minutes.
- Fold 1 cup of the whipped cream mixture into the pink lemonade pudding until combined. Add another 1 cup of the whipped cream mixture and gently fold until well combined and fluffy. Cover and refrigerate the remaining whipped cream mixture.
- Spoon the lemonade pudding mixture into the prepared crust, smoothing the top. Refrigerate, uncovered, for at least 6 hours and up to 2 days.
- Top with whipped topping just before serving.
