Yield: 12 servings
Prep Time: 25 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 25 minutes

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Ingredients

Graham Cracker Crust

• 2 cups graham cracker crumbs (about 14 full sheets)
• ½ cup (113 g) unsalted butter, melted
• ¼ cup granulated sugar

Lemon Cream Layer

• 2 packages (3.4 oz each) instant lemon pudding mix
• 3 cups cold whole milk
• 8 oz (226 g) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Topping

• 8 oz whipped topping (such as Cool Whip), thawed, or 3 cups homemade whipped cream
• 1–2 teaspoons fresh lemon zest
• Lemon slices (optional, for garnish)

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Instructions

Step 1: Make the Crust

1. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
2. Mix until the crumbs are evenly coated.
3. Press firmly into the bottom of a 9×13-inch baking dish.
4. Refrigerate for 20–30 minutes to set.

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Step 2: Prepare the Lemon Pudding

1. Whisk the lemon pudding mix with the cold milk for about 2 minutes, until it begins to thicken.
2. Refrigerate for 5 minutes.

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Step 3: Make the Cream Cheese Mixture

1. Beat the softened cream cheese until smooth.
2. Add powdered sugar and vanilla extract.
3. Mix until creamy.
4. Fold in half of the prepared lemon pudding until well combined.

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Step 4: Assemble

1. Spread the lemon cream cheese mixture evenly over the chilled crust.
2. Spread the remaining lemon pudding over that layer.
3. Top with the whipped topping, smoothing it into an even layer.
4. Sprinkle with fresh lemon zest.

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Step 5: Chill

Refrigerate for at least 4 hours, or overnight for the best texture.

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Nutrition Information (Approximate)

Per Serving (1 of 12)

• Calories: 360
• Total Fat: 20 g
• Saturated Fat: 12 g
• Cholesterol: 45 mg
• Sodium: 340 mg
• Carbohydrates: 44 g
• Sugar: 29 g
• Fiber: 1 g
• Protein: 5 g
• Potassium: 170 mg

Nutrition values are estimates and will vary depending on the ingredients and brands used.

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Storage

• Refrigerator: Cover tightly and store for up to 4 days.
• Freezer: Freeze for up to 1 month. Thaw in the refrigerator before serving. The texture of the whipped topping may soften slightly after freezing.

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Tips for Success

• Use softened cream cheese to avoid lumps.
• Chill the dessert overnight for cleaner slices.
• Fresh lemon zest adds a brighter, more natural lemon flavor.
• For neat slices, dip a sharp knife in hot water and wipe it clean between cuts.

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Variations

• Substitute vanilla pudding for a milder citrus dessert.
• Use a shortbread cookie crust instead of graham crackers.
• Add a layer of fresh blueberries or raspberries between the lemon filling and whipped topping.
• Fold 1 tablespoon of fresh lemon juice into the cream cheese mixture for extra tang.

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Frequently Asked Questions

Q: Can I use cook-and-serve pudding instead of instant pudding?
No. Instant pudding is recommended because it sets without cooking and provides the proper texture.

Q: Can I use homemade whipped cream?
Yes. Whip 1½ cups heavy cream with ¼ cup powdered sugar until stiff peaks form. Use immediately.

Q: Can I make this dessert ahead of time?
Yes. It’s ideal for making a day in advance because chilling improves the texture and flavor.

Q: Can I use bottled lemon juice?
For the brightest flavor, use fresh lemon zest. If adding juice, fresh lemon juice is preferred over bottled.

Q: How do I know when it’s ready to serve?
The dessert should be fully chilled and firm enough to slice cleanly, usually after at least 4 hours in the refrigerator.

Q: Can I use a different crust?
Absolutely. Crushed vanilla wafers, shortbread cookies, or golden sandwich cookies all work well.

Q: Why is my filling runny?
Common causes include:

• Using cook-and-serve pudding instead of instant pudding.
• Not allowing enough chilling time.
• Measuring too much milk.
• Cream cheese not fully blended before combining.