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.
RELATED: you might also like this recipe – Lemon Icebox Cake
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
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.
More Delicious Recipes
- Chocolate Lasagna
- Lemon Lush
- Lemon Bars
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- Sex in a Pan
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Lemon Cream Cheese Pudding Dessert
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 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 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 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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Jan Huisken says
I used this recipe, but made it 3 layer I did not mixing the cream cheese layer in with the pudding. Instead, I used the cream cheese layer right on top of the bottom layer. Then I mixed up the pudding layer. I couldn’t find lemon pudding in instant sugar free, so I used 2 pkgs of vanilla instant sugar free instead. For the liquid, I used 1 and 1/2 cups of milk and 1 cup of fresh lemon juice I squeezed from the lemons on my tree. For the top, I just used Cool Whip and sprinkled lemon zest and chopped pecans. Best Lemon Dessert ever!!!
Terry says
Made this up this past weekend and it turned out fantastic. So easy to put together and disappeared in a hurry. Thank you for sharing :)
Carissa says
I accidentally bought cook and serve pudding will it still turn out ok?
Amanda Formaro says
You would have to cook the pudding and chill it completely before continuing.
Terry says
This sounds delicious. I love lemon and this sounds so quick and easy to make up. Can’t wait to try it :) Thank you for sharing!
Meg says
I was disappointed. I like more lemon taste
Disco says
Looks delicious but uses cool whip, which is so bad for you.
Amanda Formaro says
You are more than welcome to whip cream yourself :)
Shailini M Sisodia says
HI! You had me at Lemon Cream cheese dessert but then , arghh – saw that you used cool whip and boxed pudding!! I did not read your info/bio, but am very good at guessing – you are probably from the midwest, no? Not a judgement – except that on the east coast, we tend to not cook with those ingredients – as in, we also don’t cook much with canned campbell soup, very popular in the midwest. Also, at the end of your post, it said “rebekah, blogger behind “kitchen gidget” – creates recipes influenced by her midwestern roots ( no thanks, for me, ha ha) However, I thought you were Amanda??
Amanda Formaro says
Rebekah was a recipe contributor a few years ago and she provided this recipe.
Sharon says
Is an easy recipe that tastes FANTASTIC!!
One that has many requests for remakes…lol Thanks!!
Linda says
Does this mean 2-6.8 boxs of Instant pudding or 2 Boxs that make up 6.8
Amanda Formaro says
Pudding boxes are 3.4 ounces each. So this is basically 2 regular sized pudding boxes.
Barbara Holland says
I would like to try this making just the filling with the fat-free sugar-free pudding and low fat cream cheese. The sugar-free fat-free pudding I find comes in one ounce boxes, but also uses two cups of milk like the traditional larger size boxes. Can you help me with adjusting the recipe amounts? Thank you so much
Amanda Formaro says
Since the sugar free version uses the same amount as the regular pudding version, simply replace the box puddings in the recipe with sugar free and don’t change anything else. The milk measurement will remain the same :)
mellisa muse says
I used the instant chocolate pudding instead of the lemon pudding and left out everything lemon and it turned out great
Myrna says
can you use becel instead of butter
Amanda Formaro says
I haven’t heard of that brand, but using margarine should be ok.
Stephanie says
Why wouldn’t this work with the cooked version of lemon pudding? I would think it would have a better, “tangy-er,” lemon flavor. (Letting it cool completely before adding the cream cheese.)
Amanda Formaro says
As long as it was completely cooled first. Most people don’t want to wait and add it too soon, ruining the dessert.
Sue says
OMG! This recipe is Perfection! Perfect balence of lemon, sweet, & texture! So delish! I used a heaping 1/2 teaspoon of lemon zest & extra creamy cool whip for the topping. I let the cream cheese soften for 2 hours on the counter in the box until I used it. I did not use the milk at room temp & had no lumps. I did have a little trouble with the crust sticking to the bottom of the pan but used the flat ice cream scoop & the squares came out perfectly in tack. Next time I will grease the pan heavier. I think with all of these types of recipes it is best to make them the night before serving so everything sets up well. This dish added to our Christmas dinner made the meal amazing! Thank-you so much Amanda I will look forward to making more of your recipes!
Todd says
Not enough lemon flavor for me and not sweet enough, rather bland.
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