In food processor bowl with metal blade, combine cream cheese, pudding mixes, milk, lemon peel and lemon juice; process until smooth *. Gently fold in whipped topping until well blended. Arrange 1/3 cup of split ladyfingers in bottom of 13x9 inch (3 qt.) baking dish. Spoon 1/3 of pudding mixture evenly over ladyfingers. Repeat, forming 2 additional layers. Cover with plastic wrap; refrigerate at least 4 hours or overnight. If desired, serve garnished with thin lemon twists and fresh mint leaves. Store in refrigerator. Makes 12 servings. * Tip: If food processor is unavailable, beat cream cheese in large bowl with electric mixer until fluffy. Add milk, beat well. Gradually add 1 pkg. Pudding mix and lemon juice; beat until blended. Add remaining pudding mix and lemon peel; beat until well combined. Per serving; 200 calories, 4 grams fat, 6 % Cff, 35 mg. Cholesterol, 470 mg. Sodium Mc formatting by bobbi744@sojourn. Com