Description
A chilled layered lemon dessert with a buttery vanilla cookie crust, a smooth cream cheese filling, a bright lemon pudding layer, and a fluffy whipped topping finish. It is creamy, refreshing, and perfect for make-ahead gatherings.
Ingredients
Scale
- 2 cups crushed vanilla sandwich cookies
- 1/2 cup unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 3 cups whipped topping, divided
- 2 boxes (3.4 ounces each) instant lemon pudding mix
- 3 cups cold milk
- 2 tablespoons lemon zest, divided
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- In a medium bowl, mix the crushed vanilla sandwich cookies with the melted butter until evenly combined.
- Press the crumb mixture firmly into the bottom of the prepared baking dish. Bake for 10 minutes, then let the crust cool completely.
- In a large bowl, beat the softened cream cheese with the powdered sugar until smooth. Fold in 1 cup of the whipped topping, then spread the mixture evenly over the cooled crust.
- In another bowl, whisk together the instant lemon pudding mix, cold milk, and 1 tablespoon of lemon zest until smooth and slightly thickened. Spread over the cream cheese layer.
- Refrigerate for at least 4 hours, or until the layers are set.
- Spread the remaining 2 cups whipped topping over the pudding layer and sprinkle with the remaining 1 tablespoon lemon zest.
- Slice into 12 squares and serve chilled.
Notes
- Let the crust cool fully before adding the cream cheese layer for cleaner layers.
- Use softened cream cheese to avoid lumps.
- For the neatest slices, chill overnight and wipe the knife clean between cuts.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked crust, chilled layered dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 24g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg