Lemon Bisk Pudding
Lemon Bisk Pudding offers a creamy, citrus-flavored dessert with a crunchy nutty base and fluffy topping, perfect for gatherings or a refreshing treat for any occasion.
Ingredients
Instructions
- Mix the self-rising flour, chopped nuts, and melted margarine.
- Press the mixture into a 9 x 13-inch pan and bake at 375°F for 18 to 25 minutes.
- Let the baked layer cool slightly.
- Beat the cream cheese, powdered sugar, and 1 1/2 cups Cool Whip until smooth.
- Spread this mixture evenly on top of the baked layer.
- Mix the lemon instant pudding with milk according to package instructions.
- Pour the lemon pudding over the cream cheese layer.
- Top with additional Cool Whip.
- Sprinkle with chopped nuts for garnish.
Tips & Substitutions
For a lighter texture, ensure your margarine is melted but not hot when mixing with the flour and nuts. You can substitute the chopped nuts with crushed graham crackers for a different crunch. If you prefer a richer flavor, use full-fat cream cheese instead of reduced-fat. Also, for a twist, consider adding a layer of fruit, like fresh berries, between the cream cheese and pudding layers.
Serving Suggestions
This Lemon Bisk Pudding is delightful on its own but can also be served with a side of fresh fruit or a scoop of Pecan Ice Cream for a more indulgent dessert. For a beautiful presentation, garnish with additional Cool Whip and a sprinkle of chopped nuts. It makes a great addition to summer picnics or potlucks alongside American recipes like Rich Pound Cake.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This pudding is best enjoyed cold, so there's no need to reheat it. If you want to serve it later, simply take it out of the fridge and let it sit for a few minutes before slicing for easier serving.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Bisk Pudding contains roughly 612 calories, with 6g protein, 69g carbohydrates, and 36g fat. It is a good source of iron (15% of the Daily Value) and protein (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular flour instead of self-rising flour?
Yes, you can use regular all-purpose flour. Just add 1 1/2 teaspoons of baking powder and a pinch of salt to mimic the self-rising flour. This will help the crust rise properly while baking.
What can I replace Cool Whip with if I want a homemade option?
You can whip heavy cream with a little powdered sugar and vanilla extract until soft peaks form as a substitute for Cool Whip. This will give you a fresh, homemade touch to the pudding without compromising the flavor.
How can I make this recipe gluten-free?
To make this pudding gluten-free, swap the self-rising flour with a gluten-free all-purpose flour blend. Ensure that the other ingredients, like the pudding mix, are also gluten-free by checking the labels, as some may contain gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).