Lemon cream cheese pudding dessert is a no-bake dream! Graham crackers, lemon pudding, cream cheese and whipped topping combine in this layered lemon dessert!
2cupsgraham cracker crumbsabout 15 cracker sheets, plus more for garnish
1/2cupunsalted butter
8ouncescream cheesewell softened (see notes)
6.8ouncesINSTANT lemon pudding mix2- 3.4 oz boxes UNPREPARED
2 1/2cupsmilkroom temperature
1/2teaspoonlemon zest
8ouncesCool Whipnon-fat
1Lemonsliced, for garnish (optional)
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 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.