Lemon Pudding Dessert
Total TimePrep: 20 min. + chilling Bake: 20 min.
- 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
- 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.
Nutrition Facts1 piece: 348 calories, 20g fat (13g saturated fat), 49mg cholesterol, 305mg sodium, 35g carbohydrate (22g sugars, 0 fiber), 4g protein.
Aug 31, 2019
I thought this turned out nicely. I only used 1/2 the sugar combined with the cream cheese as my family doesn’t like really sweet desserts. I added a little bit of lemon juice to the instant pudding to give it a bit more zip.
Aug 7, 2019
I'm not sure where we found this recipe but my family has been making this dessert for over 3 decades. The only difference is our recipe called for walnuts to be added to the bottom crust. I've since modified it (never liked the floury bottom) to use graham cracker crumbs (the box you buy with them already crushed)...definitely an improvement over the flour bottom. It's ALWAYS a crowd pleaser (even before the switch to graham cracker bottom.)
May 17, 2019
This recipe is pretty good. After reading the comments below, I did add pecans to the crust because I knew my guys would love that addition and they did! :)
Apr 29, 2019
I like to use a stick and a half of butter for the crust to make the 8x8 size. Then I use 1/2 cup chopped pecans and about a cup of flour. I don't like using the little amount of butter that is usually mentioned in this recipe. Over the years as I made this the crust was always crumbly. So yes. Two whole sticks won't do it for the 13x9 size of recipe either. I usually use two and half sticks of butter. The dough spreads better. I use two cups of flour and one cup nuts for the 23x9 size.it works out fine this way. That way it's enough to spread all over evenly on the bottom of the pan. That way the crust doesn't tear up as much when you add the powered sugar whipped cream and cream cheese layer on.
Mar 8, 2019
I've made this dessert numerous times. I usually add 1 cup chopped pecans or almonds to the flour / base mixture. It gives a nice crunch and added flavor. You can substitute the lemon pudding with chocolate, pistachio, butterscotch pudding mix - whatever your preference. It's a great dessert any time of the year, and never lasts long around my family. It's always a hit at potluck dinners.
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
Feb 25, 2018
I have been making this many years. I use COOKED pudding, better flavor. It never lasts long, everyone loves it!
Feb 25, 2018
Excellent and Easy!
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.
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!