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
Lemon cream cheese pudding dessert uses boxed pudding, making it a simple recipe that won’t keep you slaving away in the kitchen. There’s also no baking involved, perfect for keeping your kitchen cool!
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. If you love easy no-bake lemon desserts, you’ll definitely want to check out my lemon icebox cake as well!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
PUDDING – Do not use Cook n Serve pudding, only use instant pudding. You do NOT need to prepare the pudding according to the package directions, follow the recipe instructions (you will only need the powder and the ingredients listed below).
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.
Frequently Asked Questions & Expert Tips
Your mixture may be lumpy if you did not allow the cream cheese to come to room temperature before beginning. 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.
Yes, you can make this dessert up to 24 hours in advance. Store it with an air-tight lid or tightly covered with plastic wrap in the refrigerator until you are ready to serve.
Store leftovers in an air-tight container or tightly covered with plastic wrap in the refrigerator for 2-3 days.
You can substitute instant sugar free pudding in this recipe. Do not change the quantity of milk in the recipe, and simply swap out box for box. Sugar free pudding weighs a lot less than regular pudding because of sweetener they use. Sweetener weighs considerably less than sugar, however the boxes of pudding powder yield the same amount of prepared pudding, sugar free or not.
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 Potluck Dessert Recipes
- Lemon Lush
- Lemon Bars
- Sex in a Pan
- Chocolate Lasagna
- Pineapple Dream Dessert
- Banana Pudding Poke Cake
- Strawberry Jello Pretzel Salad
- Cream Puff Chocolate Eclair Cake
- Lemon Lush Trifle
I love to bake and cook and share my recipes with you! I know it’s hard to remember to come back and search, so I’ve made it easy for you with my weekly newsletter! You can subscribe for free and I’ll send you delicious recipes every week right to your email.
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- 3.4 oz 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
Before You Begin
- 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.
- You can substitute instant sugar free pudding in this recipe. Do not change the quantity of milk in the recipe, and simply swap out box for box. Sugar free pudding weighs a lot less than regular pudding because of sweetener they use. Sweetener weighs considerably less than sugar, however the boxes of pudding powder yield the same amount of prepared pudding, sugar free or not.
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.
Nutrition
This post originally appeared here on Aug 20, 2016 and has since been updated with new photos.
Rebekah Garcia
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Teressa says
Very average. Tastes a lot like frozen icebox pue. Bland
Angela Schafer says
Can I put in the freezer instead of the fridge to quicken the setting time?
Amanda Formaro says
Refrigerate for at least ten minutes first for the pudding to set, then you should be able to freeze.
Julie Hoffman says
Yummy good stuff
Joan Broderick says
Second Time making this dessert and it is awesome. Thank you. 5 star
Dottie says
How do you measure 3.33 oz. and .21 cups??? Most US fractions are in ex. 1/4 cup = .25
How can I figure the amounts from your recipe?
Thank you
Amanda Formaro says
Hi there. Our recipe does not have those amounts. It sounds like you may have used the slider bar and changed the number of servings. That’s the only thing that would change the measurements like that.
Pat says
This is to Dottie,I want to know where you see these measurements in this recipe?
Amanda Formaro says
From the to of the post, click on “Jump to Recipe” and it will take you to the recipe card with all the measurements and instructions. Or you can simply scroll down.
CP says
So, I had my parents over tonight for my fathers 81st Birthday. This was to be our dessert instead of cake. What a disaster. I followed the recipe TO THE LETTER. Did not deviate and I just purchased the Instant pudding today. We could’ve eaten it with a straw! It is exactly like another reviewer. It is too much milk. The pudding never set up! It is still runny after 7 hours. Very disappointing. Waste of time and money.
Amanda Formaro says
I’m sorry you had trouble. This is the most common reason/mistake for runny results:
Do not use Cook n Serve pudding, only use instant pudding. You do NOT need to prepare the pudding according to the package directions, follow the recipe instructions (you will only need the powder and the ingredients listed in the recipe).
Bonnie Carpenter says
The 6.8 ounces refers to 2 boxes of pudding, each weighing 3.4 ounces (which in most locations is a small box of pudding! The 8 ounces of cool whip is 1 cup. There is a conversion chart from ounces to cups in most recipe books. Most Cool Whip containers come in a 16 ounce plastic dish. So use at least 1/2. I myself use more because who doesn’t love whip cream.
Amanda Davis says
Actually, 8 ounces of Cool Whip measures out to 3 cups, not 1. 8 ounces only equals one cup when it is liquid measure like milk, water, etc.
Carole Bryan says
Could I use pecan sandies for crust instead of graham crackers. I always have sandies on hand. Also would soft (in tub) cream cheese work in this recipe? Sounds Dee-lish!
Amanda Formaro says
soft tub cream cheese should be fine. I haven’t tested it with sandies, however if you decide to experiment I’d love to hear the results!
Lanette says
I have lemon gelatin, will that work ?
Kristen Formaro says
Hi Lanette, I would not recommend using lemon gelatin in place of the instant lemon pudding for this recipe
Jill says
Thank you!!!
Jill says
HELP!!! Need to make this sugar free…sugar free boxes are 1 oz. Do I need to use more than 2 boxes, since regular pudding is 3.4 oz? (Both boxes make same serving sizes)
Kristen Formaro says
Hi Jill, we have not tested this recipe using sugar-free pudding but I would imagine you would be fine using 2 boxes of sugar-free instant pudding in place of regular. The reason it weighs less is due to the sweetener that’s used, but they should still yield the same amount. Just be sure to use instant sugar-free pudding, not cook and serve and follow the directions according to the recipe. I would also suggest keeping the same amount of milk (2 1/2 cups) that’s called for in the recipe card.
Gail Skennion says
I would like to make this lemon dessert but have to use Sugar free pudding for diabetic. The size box I have on hand is a 1 ounce box which makes 4 half cup servings, and one box of 1.5 Oz which makes 6 1/2 cup servings. I’ve googled until I’m blue and cannot find how to sub sugar free pudding in recipes. Can you help determine your recipe in sugar free sizes? I don’t want to end up WiTH runny dessert.
Amanda Formaro says
You can use 2 of the sugar free 1-oz boxes or 1 of the larger boxes. Use the amount of milk noted in the recipe. The only reason that sugar free pudding weighs less than regular is because the sweetener they use weighs less than sugar. :) Great question though! We will add that tip to the post.
Judy Burton says
Making it today. Is it okay to freeze?
Thanks
Amanda Formaro says
Yes
Kim says
I tried this recipe. It flopped. I used lemon dessert and pie filling. Which was obviously the wrong ingredient. What is lemon pudding mix? Is it jello mix? I washed butter, milk, cream cheese and whipped topping…… All I got was a dish of milk!
Amanda Formaro says
This is the lemon pudding mix https://www.walmart.com/ip/Jell-O-Lemon-Instant-Pudding-Mix-Pie-Filling-3-4-oz-Box/13812802
Question, did you use the amount of milk in the recipe ingredient list AND the milk on the back of the box? As stated in the ingredients, you just add the powdered pudding mix (unprepared)
renee says
Also, anything but whole milk will not work well….learned that the hard way making tapioca…;/
Dee says
Watched the video and saw where sugar was added to the crushed graham crackers but did not see sugar listed in the recipe listing.
Amanda Formaro says
Yes, sorry for the confusion. We removed the sugar as graham crackers are already sweet and it’s unnecessary extra calories.
Dee says
Am I understanding it correctly? You can use 1 6oz box of instant lemon pudding or can use 2 3.4 oz size of lemon instant pudding. But only use 2 1/2 cups milk. Thank you. Making this tonight. Looks so good
Amanda Formaro says
Yes you can use one large box in place of two small boxes.
Georgie says
Was wondering if you could use ANY flavor of instant pudding for this dessert? My particular preference would be orange, and switch out lemon zest for orange? At any rate, can’t wait to try this recipe, sounds dreamy.
Amanda Formaro says
Absolutely!