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
Lemon Pudding Dessert
Watch How to Make Lemon Pudding Dessert
Lemon Pudding Dessert
Prep Time
20 min
Cook Time
20 min
Yield
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 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 confectioners' 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 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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