Print Options

Back to Lemon Pudding Dessert >

Include these items:

Select reviews >

Taste of Home Logo

Lemon Pudding Dessert

Lemon Pudding Dessert
A piece of this fluffy dessert is pure heaven! We indulge in this yummy treat during the holidays, and I love it because you can make it in advance and keep it in the fridge until serving time.—Janice Hurd, Church Hill, Tennessee
20 ServingsPrep: 35 min. + chilling

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup chopped pecans
  • 1/2 cup butter, melted
  • 1 tablespoon sugar
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 4 cups cold 2% milk
  • 3 packages (3.4 ounces each) instant lemon pudding mix

Directions

  • In a small bowl, combine the flour, pecans, butter and sugar. Press
  • onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at
  • 350° for 12-15 minutes or until edges are lightly browned. Cool
  • completely on a wire rack.
  • In a large bowl, beat cream cheese and confectioners' sugar until
  • smooth. Fold in half of the whipped topping. Spread over crust.
  • In a large bowl, whisk milk and pudding mix for 2 minutes (mixture
  • will be thick). Spread over cream cheese layer; top with remaining
  • whipped topping. Refrigerate until chilled. Yield: 20 servings.
Nutrition Facts: 1 piece equals 277 calories,
© Taste of Home 2013

2 of 2

Lemon Pudding Dessert (continued)

Nutrition Facts: 15 g fat (9 g saturated fat), 29 mg cholesterol, 265 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013