Description
“Creamy, refreshing lemon lush dessert with layers of pecan crust, cream cheese, lemon pudding, and whipped topping. A crowd-pleasing classic treat.”
Ingredients
Crust:
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1 cup all-purpose flour
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½ cup butter, melted
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½ cup finely chopped pecans
Cream Cheese Layer:
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8 oz cream cheese, softened
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1 cup powdered sugar
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1 cup whipped topping (like Cool Whip)
Lemon Layer:
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2 (3.4 oz) packages instant lemon pudding mix
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3 cups cold milk
Topping:
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2 cups whipped topping
- 2 tbsp lemon zest (optional, for garnish)
Instructions
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Preheat oven to 350°F (175°C).
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Mix flour, melted butter, and pecans. Press into a 9×13-inch baking dish.
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Bake for 15 minutes, then cool completely.
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In a bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped topping. Spread over cooled crust.
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In another bowl, whisk lemon pudding mix with cold milk until thickened. Spread over cream cheese layer.
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Top with remaining whipped topping.
- Chill at least 2 hours before serving. Garnish with lemon zest if desired.
Notes
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Can substitute graham cracker crust for the pecan crust.
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Best served chilled—keeps in refrigerator up to 3 days.
- Try with lime pudding for a citrus twist.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
