Type what you have

Ingredients

• ✓ lemon pudding
• gingerbread mix
• water
• egg
• milk

Instructions

1. 1 Mix gingerbread mix, water and egg in large bowl until batter is smooth.
2. 2 Heat griddle or large skillet sprayed with cooking spray on medium heat. Pour batter onto griddle, using scant 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides.
3. 3 Meanwhile, beat pudding mix and milk in microwaveable bowl with whisk 2 min. Microwave on HIGH 1-1/2 min. or until heated through, stirring after 1 min. Serve pancakes with warm lemon sauce.

By JELL-O

Ingredients

• ✓ lemon pudding
• milk
• lemon juice
• graham pie crust
• whipped topping

Instructions

1. 1 Beat pudding mixes, milk and juice with whisk 2 min. (Mixture will be thick.) Spread 1-1/2 cups onto bottom of crust.
2. 2 Whisk 1/2 the COOL WHIP into remaining pudding mixture; spread over pudding layer in crust. Top with remaining COOL WHIP.
3. 3 Refrigerate 3 hours or until set.

By Cool Whip

Ingredients

• ✓ lemon pudding
• white sugar
• salt
• cream of tartar
• egg white
• lemon zest
• sour cream
• egg
• sugar
• cream cheese
• lemon extract
• lemon zest
• buttermilk
• salt
• baking soda
• baking powder
• all-purpose flour
• egg
• butter
• sugar

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a loaf pan, or any pan with sides at least 4 inches high.
2. 2 Beat sugar and butter using an electric mixer in a large mixing bowl until creamy, scraping the bowl often with a rubber spatula. Continue to beat, adding eggs 1 at a time, until well combined.
3. 3 Combine flour, baking powder, baking soda, and salt in a separate bowl.
4. 4 Reduce mixer speed to low and continue beating the sugar mixture. Gradually add flour mixture alternatively with buttermilk until well combined, 2 to 3 minutes. Add lemon zest and lemon extract; mix well. Spread pound cake crust mixture into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.
6. 6 Let pound cake cool completely. Cut cake into pieces and press into the bottom of a 10-inch springform pan. Set aside.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Beat cream cheese and sugar using an electric mixer in a large mixing bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Add lemon pudding, sour cream, and lemon zest; blend well. Pour filling into prepared crust and spread evenly.
9. 9 Fill an oven-safe container with water and place it in the preheated oven under the rack where you will place the cheesecake; this will prevent cracking.
10. 10 Bake cheesecake in the preheated oven until almost set, about 45 minutes.
11. 11 Meanwhile, beat egg whites, cream of tartar, and salt together in a bowl using an electric mixer until soft peaks form. Pour in sugar while beating constantly until glossy peaks form.
12. 12 Remove cheesecake from oven, leaving oven on. Spread meringue topping over the filling to edges, using a spatula to tap for desired peaks. Return cheesecake immediately to oven.
13. 13 Continue to bake cheesecake until meringue is golden brown, 14 to 15 minutes. Turn off the oven. Crack the oven door open, and let cheesecake set and slowly cool for 15 minutes.
14. 14 Remove from oven and let cheesecake cool completely, 20 to 30 minutes more. Refrigerate 8 hours to overnight.

By Amy Melvin