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Prep Time
15 Mins
Cook Time
14 Mins
Other Time
8 Hours 5 Mins
Yield
10 servings (serving size: 1 wedge)

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Pulse biscotti in food processor 10 times or until crumbly. Add butter through food chute; pulse 5 times or just until crumbs are moist. Set aside 2 teaspoons crumb mixture. Press remaining crumb mixture into a 9-inch pie plate.

Step 3

Bake at 375° for 8 minutes or until edges begin to brown. Cool on a wire rack.

Step 4

Stir together sugar, cornstarch, and salt in a medium saucepan; add milk. Bring to a boil over medium-high heat and cook 1 minute, stirring constantly with a whisk. Remove from heat. Gradually stir about one-fourth of hot mixture into egg; add mixture into remaining hot mixture, stirring constantly. Cook over low heat 3 minutes. Remove from heat; stir in lemonade concentrate and butter. Place pan in a large bowl of ice water. Cool pudding to room temperature (about 5 minutes), stirring often with a whisk.

Step 5

Pour pudding into prepared crust. Press plastic wrap over filling. Chill 8 hours or until thoroughly chilled.

Step 6

Before serving, spread whipped topping over filling. Sprinkle reserved crumbs over topping and garnish with raspberries.

Oxmoor House Healthy Eating Collection

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