Rating: 5 stars
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This dessert is in addition to the Mocha Pudding Cake and can be made up to three days ahead of time. It was a big hit at all our gatherings.

Recipe by Cooking Light June 1998

Gallery

Credit: Howard L. Puckett; Styling: Mary Catherine Muir

Recipe Summary

Yield:
10 servings (serving size: 1 wedge and about 1 1/2 tablespoons whipped topping)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • Place wafers in a food processor; process until finely ground. Add sugar, margarine, and egg white; pulse 2 times or just until combined.

  • Press crumb mixture into bottom and up sides of a 9-inch round tart pan coated with cooking spray. Bake at 325° for 15 minutes or until lightly browned. Cool on a wire rack.

  • Combine grated lemon rind, juices, eggs, and milk in a bowl, stirring with a whisk until blended. Pour mixture into prepared crust. Bake at 325° for 30 minutes or until filling is set. Cool completely. Top with whipped topping. Garnish with lemon rind strips and mint, if desired.

Nutrition Facts

270 calories; calories from fat 27%; fat 8.2g; saturated fat 2.2g; mono fat 2.4g; poly fat 1.5g; protein 6.7g; carbohydrates 43.4g; fiber 0.6g; cholesterol 71mg; iron 0.2mg; sodium 173mg; calcium 15mg.
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