Similar in popularity to our chocolate lasagna and lemon lush, this silky lemon cream cheese pudding dessert is a no-bake dream, perfect for holidays and potlucks! Made with a graham cracker crust, creamy lemon pudding, smooth cream cheese and fluffy whipped topping, this layered lemon dessert will delight everyone!
Lemon Cream Cheese Pudding Dessert
This lemon cream cheese pudding dessert tastes just like lemon cream cookies! Several years ago one of my favorite cookies was discontinued. You know the ones I’m talking about…the kind you can only buy once a year from those adorable little sales reps.
They were a toasty shortbread cookie filled with a luscious lemon cream frosting. Each year I keep hoping they’ll bring them back, but alas no luck. However, one bite of this no bake lemon dessert and I was in heaven! Lemon-yellow heaven with sunshine and citrus!
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. It’s also no secret that I love layered no bake desserts as well.
ONE-PAN DESSERTS COOKBOOK!
The one-pan dessert is ideal for all occasions including potlucks, holidays, barbecues and birthdays. Several of these desserts do not require baking making them perfect for summer. See ALL my cookbooks here!
20 delicious one-pan dessert recipes plus tips for dessert success! ONLY $4.97!!
They’re always a favorite at gatherings and so easy to put together! If you’re a chocolate fanatic, try the chocolate cheesecake pudding dessert instead.
You Will Need:
- 2 cups crushed graham crackers, plus more for garnish
- 1/2 cup unsalted butter (1 stick)
- 1 package cream cheese, well softened
- 2 boxes instant lemon pudding mix
- 3 cups milk
- 1/2 teaspoon lemon zest
- 1 container whipped topping, thawed
- Lemon slices, for garnish (optional)
KITCHEN TOOLS YOU WILL FIND USEFUL:
This lemon cream cheese pudding dessert starts with a graham cracker crust. I love to bake mine for a few minutes to bring out the toasty, nutty flavors of the grahams, but in the summer I forgo this step. The crust will be a bit crumbly, but it will set up in the refrigerator once the butter has cooled.
Next comes the lemon layer. Adding cream cheese to pudding instantly adds a cheesecake-like richness. Be sure the cream cheese has come all the way to room temperature so it’s easy to blend.
I also add about 1/2 a teaspoon of freshly grated lemon zest to the filling. That burst of citrus gives the filling a definite homemade taste.
If you don’t have a lemon on hand, this dessert will still be fantastic without the zest. Lastly, a final layer of whipped topping for a light, sweet finish. Garnish with slices of lemon and extra graham cracker crumbs for a beautiful presentation!
MORE DELICIOUS ONE-PAN POTLUCK DESSERT IDEAS
- It’s not pictured, but my Pineapple Dream Dessert is hands down the most popular recipe on this blog, year after year!
- You’ll probably like my Cream Puff Chocolate Eclair Cake too. It’s another one of those potluck recipes that everyone wants a slice of! Not only is it creamy and delicious, it’s pretty too. So next time you’re heading to a friend or relatives and need to bring a dessert, try this eclair cake!
- Not everyone approves of the name of this next recipe, so over the years it has taken on a few different titles. Here it’s called Sex in a Pan, but you may also know it as Chocolate Dream, Robert Redford Dessert or Better Than Anything Dessert. All I know is that three layers including cream cheese, pudding and whipping cream make for a party in your mouth!
- Speaking of potluck favorites, this Strawberry Jello Pretzel Salad is always a big hit! There are some families that absolutely insist it be served at every holiday.
- If you are a banana lover have I got a dessert for you! Make this delicious banana pudding poke cake and I promise you will not be disappointed.
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)
Helpful Kitchen Tools:
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
Notes
- Be sure that you 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
Rebekah Garcia
Latest posts by Rebekah Garcia (see all)
- Carrot Cake Trifle - March 12, 2020
- Lemon Blueberry Trifle - March 10, 2020
- Pistachio Cake - March 8, 2020
Ash says
I don’t have Graham crackers could this be made with the pretzel crust from the strawberry jello salad?
Amanda Formaro says
I’m sure that would be fine!
Liz Wall says
Easy and quick to make – loved it
Amanda Formaro says
Thank you Liz, so glad you enjoyed it!
Connie says
I made this with pistachio pudding mix as couldn’t find lemon and it was delicious! Thank you!
Amanda Formaro says
Yum, sounds amazing!
Suzanne says
Amazing Amanda. Made two this week. Light and tasty.
The crust does not need sugar. Delicious as is.
Amanda Formaro says
Awesome, glad you loved it!
Suzanne says
Hi Amanda.
Have not made it yet but have a question. Is it 3 cups of milk for 2 boxes pudding. Box instructions call for 2 cups per box. Just making sure
Amanda Formaro says
Yes the instructions are correct. It’s less milk so that the pudding will be thicker and stand up to slicing :)
Sherrie says
Amanda says to not follow the pudding box direction. Follow this recipe for this luscious dessert.
Sheila Howell says
Video shows sugar in the graham cracker mixture but recipe listed here doesn’t show any.
Amanda Formaro says
Ah you are correct! After making this a couple more times, I felt like the sugar was not necessary as the graham crackers are sweet enough. You can follow the recipe as listed and it will be fine. I forgot about that part in the video. Thank you!
Florence Sheather says
I can’t get lemon pudding here so what else can I use instead?
Amanda Formaro says
Hmm well I have a homemade pudding mix. It’s vanilla, so you could add lemon extract to it or leave it as vanilla. But you would have to reduce the milk. I’m at a bit of a loss, I’m not positive this would be a good solution, but here it is
Amanda’s Homemade Vanilla Pudding Mix
makes 8 cups of mix
3 cups instant nonfat dry milk
4 cups granulated sugar
1 teaspoon salt
3 cups cornstarch
Combine dry milk, sugar, salt and cornstarch in a food processor and process until uniform. You may need to do this in 2-3 batches. Store mix in airtight canister or a closely covered jar.
To prepare pudding: Stir the mix in the canister before measuring out 1/2 cup mix into a pan. Add 2 cups milk AND 1 teaspoon of vanilla and cook over low heat, stirring until mixture thickens and comes to a boil. Continue stirring for 1 minute, remove from heat and pour into individual serving dishes. Pudding will thicken further as it cools.
Joyce says
Can this be made ahead and frozen?
Amanda Formaro says
Yes that should not be a problem!
Kristen says
Super easy & super delicious! Let it chill for 4 hours like you said and it tasted wonderful.
Patricia Satterfield says
Looks so good and I am doing this real this real soon! Will get back with yoiu!
Janece Kindig says
Delicious and so easy.
San says
Mmm good!