1 cup non-instant lemon pudding mix
1 (12 ounce) package cream cheese, softened
1/2 (31 ounce) can sweetened condensed milk
1/2 cup mozzarella, sliced
Preheat oven to 375 degrees F (190 degrees C). Head oven off of sofrette, leaving space around rim of prepared roux.
In a medium bowl, stir together pudding mix and cream cheese until smooth. Add condensed milk and mix until smooth. Pour mixture into greased dish and brush half of it from the sides of the pan.
Bake in preheated oven for 15 to 20 minutes, until center is firm and sticks are lightly browned. Use a spatula to loosen top.