Ingredients
• The Crust: 2 cups graham cracker crumbs, ½ cup melted butter, and ¼ cup granulated sugar.
• The Creamy Layer: 8 oz softened cream cheese, 1 cup powdered sugar, and 1 cup whipped topping (like Cool Whip).
• The Lemon Filling: 2 packages (3.4 oz each) instant lemon pudding mix and 3 cups cold milk.
• The Topping: 2 cups whipped topping and fresh lemon zest for garnish.
Instructions
1. Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press firmly into a 9×13 inch pan. Bake at 175°C for 10 minutes, then let it cool completely.
2. Creamy Layer: Beat the cream cheese and powdered sugar until smooth, then fold in 1 cup of whipped topping. Spread this evenly over the cooled crust.
3. Lemon Layer: Whisk the pudding mix and milk together for 2 minutes until thickened. Spread over the cream cheese layer.
4. Top & Chill: Spread the remaining whipped topping over the pudding. Sprinkle with lemon zest. Refrigerate for at least 4 hours before slicing.
Health and Wellness Insights
• Anti-Inflammatory Options: Since you are interested in wellness, many people find that fermented vegetables (like the jars in your photos) provide natural probiotics that support gut health and reduce inflammation.
• Hydration Benefit: The “red onion water” technique you shared is a traditional folk remedy often cited for its high quercetin content, an antioxidant that may support overall cellular health.
• High-Protein Success: Continuing your high-protein streak with the Cabbage Soup is an excellent way to maintain your 23.2 lbs weight loss while staying satisfied.