Fluffy Lemon Pudding Dessert Recipe

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

Read Reviews
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Publisher Photo
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
MAKES:
20 servings
TOTAL TIME:
Prep: 35 min. + chilling
MAKES:
20 servings
TOTAL TIME:
Prep: 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.
Originally published as Lemon Pudding Dessert in Country Woman Christmas Annual 2010, p47

Nutritional Facts

1 piece: 277 calories, 15g fat (9g saturated fat), 29mg cholesterol, 265mg sodium, 32g carbohydrate (22g sugars, 0 fiber), 3g protein.

  • 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
  1. 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.
  2. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust.
  3. 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.
Originally published as Lemon Pudding Dessert in Country Woman Christmas Annual 2010, p47

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Reviews forFluffy Lemon Pudding Dessert

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MY REVIEW
dydeeb62 User ID: 7362970 107988
Reviewed Aug. 7, 2013

"Great recipe for summer dessert. Cool, Refreshing and easy to make."

MY REVIEW
caleria User ID: 5311893 96376
Reviewed Jul. 5, 2012

"Light and sinful. I had this over 7/4 and it was surprisingly light, delicately sweet and the crust needs tweaking, much to dense. All together - delicious."

MY REVIEW
sstetzel User ID: 158954 107986
Reviewed Mar. 8, 2012 Edited Jul. 6, 2017

"Soft set is almost set. So the pudding is really thick. It's been my experience with instant puddings that you really have to beat them, I tend to use my hand blender or mixer for the best results."

MY REVIEW
LLBori68 User ID: 6537865 109411
Reviewed Mar. 7, 2012

"I tried to make this recipe, I followed the recipe step by step. But the milk and the pudding never soft-set. I tried everything to make it set. What is the definition of soft -set?"

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