Back to Lemon Pudding Dessert

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Lemon Pudding Dessert Recipe

Lemon Pudding Dessert Recipe

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. YIELD: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

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.

Nutritional Facts

1 piece: 325 calories, 20g fat (14g saturated fat), 52mg cholesterol, 253mg sodium, 31g carbohydrate (16g sugars, trace fiber), 4g protein

Reviews for Lemon Pudding Dessert

Sort By :
MY REVIEW
JoanieK53
Reviewed Dec. 15, 2015 Edited Mar. 7, 2016

"I've been making this for years. Everyone loves it. I also lightly greased bottom of baking dish as in the past it was hard to cut. I use sugar-free pudding mix and light cool-whip."

MY REVIEW
mrsoak
Reviewed Apr. 26, 2015

"I have been using this recipe for over ten years. I make it exactly according to the directions. I don't ever like cool whip, except on this dessert! It makes a very generous portion of dessert, and it keeps wonderfully in the refrigerator. But when I make this dessert, I always come away with an empty pan! I always bring lots of copies of the recipe too, because people just love it. This has become a traditional family favorite. Perfect with an Easter Ham dinner. It is light and refreshing. Just the right amount of sweetness. Kids and adults gobble it up!"

MY REVIEW
CraftyCanuck
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
LisaRifkin
Reviewed Mar. 15, 2013

"The family loved it. Not too heavy."

MY REVIEW
marnie12
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
Merkel85
Reviewed Sep. 8, 2011

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

MY REVIEW
olbeup
Reviewed Sep. 4, 2009

"Re;Lemon Pudding dessert

I made this dessert for our Auxiliary dinner and it was a big hit.
bsmciver"

MY REVIEW
ksmylie
Reviewed Jan. 15, 2009

"This dessert is delicious! For a lighter version, you can make it with sugar-free pudding, lite whipped topping, and 1/3 less fat cream cheese. It tastes just as yummy!"

Loading Image

Wine Pairings

Sweet White Wine

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