Subject: Old recipe 70's - 90's
From: Mary Jo
Date: 8/1/2022, 7:40 PM
To: phaedrus@hungrybrowser.com
On 7/20/2022 6:22 PM, Mary wrote:
I want to try the recipe for lemon cheesecake pie that was on the
ROYAL instant lemon pudding box years ago. Can you pl. help me?
Thank you.
Mary Jo
Pittsburgh, PA.
Hello Mary Jo,
Sorry, I was unable to find a recipe for this or any mention of this recipe.
I'll post this is hopes that one of my readers is familiar with it.
Phaed
Hello Mary Jo,
I had some spare time today, so I thought I'd have another go at finding your Royal lemon cheesecake pie recipe.
I still had no success finding a recipe with that name from the Royal box or even calling for Royal Instant Lemon Pudding by name. However, I came across an old Royal newspaper ad that had a recipe for "Royal Layered Lemon Cream Dessert". I don't think it is the recipe that you want, but it is similar to a cheesecake, so I thought you might like to have it. See below.
Phaed
Royal Layered Lemon Cream Dessert
Crust:
1/2 cup (Blue Bonnet) Margarine
22 each (Honey Maid) Graham Crackers, finely rolled (about 1 1/2 cups of crumbs)
(make some extra and set aside)
1 (2-3/4 oz)bag (Planters) Walnut Pieces, chopped
Filling:
1 (8-oz) pkg cream cheese, softened
2 tablespoons milk
1 (8-oz) container frozen whipped topping, thawed
2 (3-3/4 oz) pkgs Royal Instant Lemon Pudding & Pie Filling
3 cups milk
1. Make Crust: Set oven at 350°F. In warming oven, in 9x13-inch baking pan,
melt margarine, stir in graham cracker crumbs and walnuts until well combined.
Set aside 1 tablespoon for garnish; evenly press remaining crumbs over bottom
of pan; bake 5 minutes; cool.
2. Make Filling: In medium bowl, with electric mixer at high speed, beat cream
cheese and 2 tablespoons milk until light and fluffy; fold in 1/2 whipped topping.
Spread evenly over cooled crust.
3. In medium bowl, with electric mixer at low speed, prepare Royal Instant Lemon
Pudding and Pie Filling according to package directions, using 3 cups milk; evenly
spread over whipped cream mixture. Top with remaining whipped topping; sprinkle
with reserved crumbs. Chill 4 to 8 hours. Makes 12 servings.
