Mascarpone/Whip Cream Topping (select either this option or the frozen whipped topping, not both)
8ouncesMascarpone cheese
1 1/2cupswhipping cream
2tablespoonspowdered sugar
Frozen Whipped Topping
12ouncecontainer frozen whipped toppingthawed
Instructions
Bars
Preheat oven to 350 degrees. In a medium bowl combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9 x 13 baking dish (I recommend a glass dish.) Bake for 25 minutes or until lightly golden. Remove from oven and cool completely.
In a medium bowl beat the cream cheese, 1 cup powdered sugar and lemon juice until smooth and well blended. Spread evenly over the cooled crust.
In another bowl whisk together the lemon pudding mix and milk for 5 minutes. Spread over the cream cheese layer. Chill until set (can be made 1 day in advance.)
Mascarpone/Whip Cream Topping
Up to several hours in advance - In large bowl, whisk Mascarpone briefly to lighten the texture. In a separate bowl, beat the whip cream until fairly firm peaks form, adding 2 tablespoons powdered sugar toward last part of the whipping process. Gently fold the whip cream into the whisked Mascarpone, until well combined and creamy. Top lemon dessert with topping.
Frozen Whipped Topping
Skip Mascarpone/Whipped Cream step above and top the dessert with thawed whipped topping prior to serving.