from 1 vote
Lemon Cream Cheese Pudding
70-85 gm depending on brand lemon jelly
gm pack cream cheese
Sugar as required
Lemon/ lime slices and mint leaves for garnish
Prepare the jelly as per pack instruction. Pour into a container and freeze for an hour or till set.
Pull out the jelly, scrape it into a blender along with the cream cheese and whipping cream.
Blitz till smooth. Add sugar if required.
Pour into a 1 litre container and cover with cling film. Keep in the fridge for two hours or till set.
Garnish with lemon and mint leaves.
I have used normal bottle cream cheese for this recipe. You can use any of your choice - Philadelphia, cube or triangle cream cheese also would work fine!