Lemon Pudding Dessert Recipe

4.5 22 34
Lemon Pudding Dessert Recipe
Lemon Pudding Dessert Recipe photo by Taste of Home
Publisher Photo

Lemon Pudding Dessert Recipe

Read Reviews
4.5 22 34
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 I always get recipe requests. —Muriel DeWitt, Maynard, Massachusetts
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min.

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

Directions

Preheat oven to 350°. Cut butter into flour until crumbly. Press into an ungreased 13x9-in. baking dish. Bake until light brown, 18-22 minutes. Cool on a wire rack.
Meanwhile, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust.
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: 16 servings.
Originally published as Lemon Pudding Dessert in Taste of Home April/May 2000, p33

Nutritional Facts

1 piece: 348 calories, 20g fat (13g saturated fat), 49mg cholesterol, 305mg sodium, 35g carbohydrate (22g sugars, 0 fiber), 4g protein.

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  • 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 light 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: 16 servings.
Originally published as Lemon Pudding Dessert in Taste of Home April/May 2000, p33

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Reviews forLemon Pudding Dessert

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Kathy713 User ID: 9042197 285344
Reviewed Mar. 20, 2018

"easy dessert to make. My family isn’t fond of lemon, so I substituted cooked chocolate pudding and it didn’t last long"

MY REVIEW
tsuop User ID: 6274346 284280
Reviewed Feb. 25, 2018

"I have been making this many years. I use COOKED pudding, better flavor. It never lasts long, everyone loves it!"

MY REVIEW
Tangs User ID: 6746549 284261
Reviewed Feb. 25, 2018

"Excellent and easy!"

MY REVIEW
JoanieK53 User ID: 8355717 239487
Reviewed Nov. 12, 2017

"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. Remove from refrigerator an hour before serving for easier cutting. Going to try a graham cracker crust instead of the flour for a change."

MY REVIEW
WisconsinG User ID: 4499424 272397
Reviewed Aug. 29, 2017

"easy dessert for a Sunday dinner. Everyone really liked it and the pan was empty when it was time to do dishes! The lemon flavor was nice and subtle. A keeper for sure!"

MY REVIEW
Rosanne User ID: 9230413 270273
Reviewed Aug. 2, 2017

"I made this recipe for my daughter's b-day because she likes lemon flavored desserts but this was disappointing. I decided to use this recipe because it had a lot of great reviews but from now on i will not judge a recipe by a review. If you want a real lemony flavor this is not the recipe you want. Also, the cream cheese and lemon layers don't really come through. I tried zesting a lemon to amp up the lemon flavor but I would suggest finding a lemon curd recipe instead. Everything just tastes very bland. I have never liked negative reviews but hopefully this helps someone else."

MY REVIEW
Debglass11 User ID: 6300479 269971
Reviewed Jul. 25, 2017

"This was so good! Like another reviewer, I wondered about the shortbread crust without sugar, but with the sweet cream cheese and pudding layers, along with the whipped topping, it was perfect! A great dessert, especially for summer. My family loved it and this will be in my "go to" file for easy desserts. Absolutely delicious!"

MY REVIEW
heini100 User ID: 4999347 269764
Reviewed Jul. 21, 2017

"easy to make and taste great. They didn't last long around our house."

MY REVIEW
plee509 User ID: 8956585 269611
Reviewed Jul. 17, 2017

"This is such a simple dessert, but every time I make it, my guests rave about it."

MY REVIEW
meliss.beyer User ID: 7101887 265783
Reviewed May. 9, 2017

"My mom loves lemon so I made this for her yesterday for her birthday. I was a little nervous about the crust being just butter and flour, I lost my pastry blender so the butter didn't seem to distribute enough using just knives then a fork. Minus one part being mostly melted butter, it came out fine. I used 1/3 less fat cream cheese and added the juice of 1/2 a small lemon. After the fact, I thought I should have added lemon zest to the crust. I used 1% milk for the pudding and light cool whip for the topping. It came out really good! It's perfect for spring or summer. It was light and refreshing. I might make it again for a potluck lunch this Friday!"

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