Looking for a show-stopper dessert that doesn’t take hours to make? You only need 7 ingredients for our lemon cream cheese pudding dessert, making it inexpensive as well as easy!
Why this recipe works
One-pan desserts are ideal for potlucks, backyard get-togethers, or any holiday you need to bring something to. Because it’s in one dish, this dessert goes from fridge to party all in the same pan.
This recipe uses boxed pudding, making it a simple recipe that won’t keep you slaving away in the kitchen. There’s also no baking involved, so perfect fro keeping your kitchen cool!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
How to Make Lemon Cream Cheese Pudding Dessert
These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!
- Crush the graham crackers in a resealable bag with a rolling pin, or in a food processor, if not already crushed. Transfer to a medium mixing bowl and set aside.
- In a small microwave safe dish, melt the butter. Pour over the graham cracker crumbs and combine thoroughly.
- Firmly press the crumbs into an ungreased 13×9-inch pan. Place in the refrigerator until needed.
- Using a whisk, combine the pudding mix and the milk specified in this recipe only. DO NOT prepare the pudding according to the box instructions. Set aside.
- In a stand mixer or with a hand-held mixer, beat the cream cheese and lemon zest until creamy.
- Add the pudding to the cream cheese and beat on medium until creamy and well combined.
- Pour onto prepared crust and smooth into an even layer.
- Add the whipped topping in an even layer and garnish with additional graham cracker crumbs and lemon slices. Refrigerate for at least 4 hours or until set.
Expert Tips & FAQs
- Be sure that your cream cheese has been well softened. Take it out of the fridge at least 30 minutes before making this recipe. Remove it from the packaging and cut it into pieces and set them so they aren’t touching each other. Do NOT use the microwave to soften your cream cheese. If you find that your lemon cream cheese mixture is lumpy, switch your mixer to the whisk attachment and beat until lumps are gone.
- Bringing the milk to room temperature is also a good idea and will keep your cream cheese from lumping.
- Do not use Cook n Serve pudding, only use instant pudding.
It’s no secret that I love lemon desserts. Lemon sandwich cookies that start with a cake mix are one of my all-time favorites, or a soft, delicious batch of Lemon Sweet Rolls.
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Lemon Cream Cheese Pudding Dessert
Ingredients
- 2 cups graham cracker crumbs about 15 cracker sheets, plus more for garnish
- 1/2 cup unsalted butter
- 8 ounces cream cheese well softened (see notes)
- 6.8 ounces INSTANT lemon pudding mix 2 boxes UNPREPARED
- 2 1/2 cups milk room temperature
- 1/2 teaspoon lemon zest
- 8 ounces Cool Whip non-fat
- 1 Lemon sliced, for garnish (optional)
Things You'll Need
Instructions
- Crush the graham crackers in a resealable bag with a rolling pin, or in a food processor, if not already crushed. Transfer to a medium mixing bowl and set aside.
- In a small microwave safe dish, melt the butter. Pour over the graham cracker crumbs and combine thoroughly. Firmly press the crumbs into an ungreased 13x9-inch pan. Place in the refrigerator until needed.
- Using a whisk, combine the pudding mix and the milk specified in this recipe only. DO NOT prepare the pudding according to the box instructions. Set aside.
- In a stand mixer or with a hand-held blender, beat the cream cheese and lemon zest until creamy. Add the pudding to the cream cheese and beat on medium until creamy and well combined. Pour onto prepared crust and smooth into an even layer.
- Add the whipped topping in an even layer and garnish with additional graham cracker crumbs and lemon slices. Refrigerate for at least 4 hours or until set.
Video
Expert Tips & FAQs
- Be sure that your cream cheese has been well softened. Take it out of the fridge at least 30 minutes before making this recipe. Remove it from the packaging and cut it into pieces and set them so they aren’t touching each other. Do NOT use the microwave to soften your cream cheese. If you find that your lemon cream cheese mixture is lumpy, switch your mixer to the whisk attachment and beat until lumps are gone.
- Bringing the milk to room temperature is also a good idea and will keep your cream cheese from lumping.
- Do not use Cook n Serve pudding, only use instant pudding.
Nutrition
This post originally appeared here on Aug 20, 2016 and has since been updated with new photos.
Rebekah Garcia
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Caroline Justo says
Your ingredient lists 6.8 oz INSTANT Lemon Pudding mix 2 boxes unprepared. Does that mean 2 boxes of 6.8 oz pudding or 2 boxes of 3.4 oz pudding which would equal to 6.8 oz?
Amanda Formaro says
2 boxes of 3.4 oz
Patricia Jessup says
Im in the uk and where will i get the lemon pudding mix i have a lemon sort of the same thing i use for l
lemon meringue pie would that be the same. x
Amanda Formaro says
Oh my goodness, I am not sure! I found this that might be helpful? https://www.budget101.com/recipes/1436-lemon-pudding-mix-2/
Sylvia Mackay says
Really yummy but the pan definitely should be greased! When I went to serve the crust would not separate so it lookEd like a messy mush. It didn’t matter because it still tasted delicious but you should absolutely grease the pan before you press the crust in
Amanda Formaro says
Hmm, I’ve never had that issue with the pan! Glad you enjoyed it.
Linda says
Video shows adding sugar to the butter and melting and mixing with Graham crackers but written recipe doesn’t say anything about sugar???
Amanda Formaro says
Ahh yes, thanks for pointing that out! I actually removed the sugar from the crust because the sweetness from the graham crackers is all that’s needed. The sugar is not necessary. :)
Lynda K Goff says
It was delicious but not quite sweet enough for me. I later added powdered sugar on top of cool whip. Would it be better for me to add some to cream cheese during mixing instead? Thanks for lots of good recipes!! Lynda/Okla.
Amanda Formaro says
Girl you must have a sweet tooth! :) Yes I think you could add it to the cream cheese mixture without a problem.
Gwen O says
I made this for the first time, this week, as is (except I made a slightly thicker crust). It was AMAZING!!! So light, just the right amount of sweetness and tartness. This is, DEFINITELY, my new ‘go to’ lemon dessert recipe (and I don’t normally leave ratings or comments).
Amanda Formaro says
Hooray so glad you loved it, thank you!
R Sue Humphrey says
I tried this with sugarfree lemon pudding mix, fatfree cream cheese & topped it with sugarfree whipped topping and it turned out incredibly delicious & beautiful! My husband loved it!!
Amanda Formaro says
Love how you made it lighter, so glad you loved it!
Bonnie Miller says
Just made this recipe today and it was very good. Very cool and refreshing. So easy to make, and I love Lemon desserts
Amanda Formaro says
Thank you Bonnie, so glad you loved it!
EVETTE HALLETT says
I just made This. It turned out awesome. I really like tart so I added some fresh lemon juice at then end. Perfect!!!!!!!
Thank you
Amanda Formaro says
Awesome, so glad you loved it!
Sandy says
Best recipe I’ve ever tried. Yum 😋
Amanda Formaro says
Thanks Sandy!
Maria says
At the beginning of the post you list 3 cups of milk. But in the recipe you list 2 1/2 cups of milk, so wondering which is correct? Thanks
Amanda Formaro says
Thank you so much for pointing that out! I had re-tested the recipe some time ago and determined that 2 1/2 cups of milk was better than 3. I have corrected the post. Thanks again!