Layered lemon bars

Some call it a delight, others a lush. May use chocolate Oreos, chocolate pudding instead, omitting lemon ingredients. May use Cool Whip instead of heavy cream, follow the OR ingredients

e s @umamisf

Some call it a delight, others a lush. May use chocolate Oreos, chocolate pudding instead, omitting lemon ingredients. May use Cool Whip instead of heavy cream, follow the OR ingredients

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Ingredients

1 (19.1 ounce)package cream-filled vanilla sandwich cookies (Oreos), processed in the food processor
6 tablespoonssalted butter, melted
2 (8 ounce)packages cream cheese, room temperature OR 1 package cream cheese
2 teaspoonslemon zest
3 tablespoonslemon juice
1 1/2 cupspowdered sugar, split into 1/4 cup and 1 1/4 cups OR 1/4 cup granulated sugar
3 cupswhipped cream OR 1 12 ounce container of Cool Whip
3 cupsmilk OR 3 cups + 2 tablespoons milk
2 (3.4 ounce)lemon pudding mix

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Steps

1

Line a 13 x 9 inch pan with parchment paper. Mix the crushed cookies and melted butter and press into the pan. Freeze for ~10 minutes
2

Using a stand mixer, beat the cream cheese, lemon zest and juice, and 1 1/4 cups powdered sugar at medium high speed until fluffy, ~3 minutes.
OR beat the cream cheese until fluffy, add granulated sugar and 2 tablespoons milk. Fold in 1 1/4 cups Cool Whip and spread over the crust.
3

In a separate bow, beat the heavy cream and remaining sugar until stiff peaks form. Fold 1 cup of the heavy cream into the cream cheese mixture and spread over the crust. Freeze for 10 minutes.
OR skip this step if using Cool Whip.
4

Whisk the milk and pudding. Spread the pudding over the cream cheese mixture and refrigerate 15 minutes
5

Spread the rest of the heavy cream over the pudding and refrigerate for at least 4 hours. May garnish with lemon slices