Crust: – 20 Lemon OREO cookies (or any other lemon sandwich cookie) – 3 Tbsp. butter, melted Lemon Cheesecake Filling: – 1 (8 oz.) pkg, cream cheese, room temperature – 1/4 c. Dixie Crystals Granulated Sugar – 1 (3.4 oz.) pkg., instant lemon pudding mix – 1 c. milk – 1/2 tsp. Adam's Lemon Extract – zest of 1 lemon – 1 (8 oz.) carton, frozen whipped topping, thawed
With a hand or stand mixer, cream together the cream cheese and granulated sugar. Mix until mixture is well combined and smooth. In a separate bowl, whisk together the milk and pudding mix until the mix is dissolved into the milk. With the mixer running on the lowest speed, slowly pour the pudding mixture into the cream cheese mixture. Mix until smooth and well combined.