Lemon Pudding Dessert Recipe
Lemon Pudding Dessert Recipe photo by Taste of Home

Lemon Pudding Dessert Recipe

Publisher Photo
After a big meal, folks really go for this light lemon treat. The shortbread crust is the perfect base for the fluffy top layers. I've prepared this sunny dessert for church suppers for years and always get recipe requests. -Muriel Dewitt, Maynard, Massachusetts
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min.
MAKES: 12-16 servings

Ingredients

  • 1 cup cold butter, cubed
  • 2 cups all-purpose flour
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 3 cups cold milk
  • 2 packages (3.4 ounces each) instant lemon pudding mix

Nutritional Facts

1 serving (1 piece) equals 325 calories, 20 g fat (14 g saturated fat), 52 mg cholesterol, 253 mg sodium, 31 g carbohydrate, trace fiber, 4 g protein.

Directions

  1. In a bowl, cut butter into the flour until crumbly. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until set. Cool on a wire rack.
  2. In a bowl, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over crust.
  3. In a bowl, beat milk and pudding mix on low speed for 2 minutes. Carefully spread over the cream cheese layer. Top with the remaining whipped topping. Refrigerate for at least 1 hour. Yield: 12-16 servings.
Originally published as Lemon Pudding Dessert in Taste of Home April/May 2000, p33

Nutritional Facts

1 serving (1 piece) equals 325 calories, 20 g fat (14 g saturated fat), 52 mg cholesterol, 253 mg sodium, 31 g carbohydrate, trace fiber, 4 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon Pudding Dessert

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 25, 2014

"While we enjoyed this dessert after Easter supper, I should have followed the recommendation of another individual that commented. When I make it again, I will only make half a crust recipe as it is just too thick the way it is. Otherwise, it tastes great and is just right after a big meal!"

MY REVIEW
Reviewed Mar. 15, 2013

"The family loved it. Not too heavy."

MY REVIEW
Reviewed Dec. 24, 2011

"Very easy,turned out well. The bottom crust is a bit too thick, would leave about 1/2-3/4 cup out of crust portion."

MY REVIEW
Reviewed Sep. 8, 2011

"This dessert is fantastic! The short bread crust makes it extra good."

MY REVIEW
Reviewed Sep. 4, 2009

"Re;Lemon Pudding DessertI made this dessert for our Auxiliary dinner and it was a big hit.bsmciver"

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