Back to Lemon Pudding Dessert

Print Options


Card Sizes

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


  • 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 whole milk
  • 2 packages (3.4 ounces each) instant lemon pudding mix


  • 1. Preheat oven to 350°. Cut butter into flour until crumbly. Press into an ungreased 13x9-in. baking dish. Bake until set{TC: wouldn't color be a better descriptor -- say, golden brown?}, 18-22 minutes. Cool on a wire rack.
  • 2. Meanwhile, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust.
  • 3. Beat milk and pudding mix on low speed for 2 minutes. Carefully spread over cream cheese layer. Top with remaining whipped topping. Refrigerate 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, 0g fiber), 4g protein .

Reviews for Lemon Pudding Dessert

Sort By :
JoanieK53 239487
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."

mrsoak 225434
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!"

CraftyCanuck 32150
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!"

LisaRifkin 52436
Reviewed Mar. 15, 2013

"The family loved it. Not too heavy."

marnie12 77789
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."

Merkel85 75374
Reviewed Sep. 8, 2011

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

olbeup 77781
Reviewed Sep. 4, 2009

"Re;Lemon Pudding dessert

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

ksmylie 77775
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.