Description
A creamy and refreshing lemon dessert with layers of crust, cream cheese, and lemon pudding.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 1/2 cup chopped pecans
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 cups whipped topping
- 2 (3.4 oz) packages instant lemon pudding
- 3 cups cold milk
Instructions
- Preheat oven to 350°F (175°C).
- Mix flour, butter, and pecans. Press into a 9×13-inch baking dish.
- Bake for 15 minutes, then cool completely.
- Beat cream cheese and powdered sugar until smooth. Fold in 1 cup whipped topping.
- Spread cream cheese mixture over cooled crust.
- Whisk pudding mix with milk for 2 minutes. Let stand for 5 minutes.
- Spread pudding over cream cheese layer.
- Top with remaining whipped topping.
- Refrigerate for at least 2 hours before serving.
Notes
- For a stronger lemon flavor, add lemon zest to the pudding.
- Substitute graham crackers for the crust if preferred.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg