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Rate this recipe 4.4/5 (63 Votes)


  • 30 lemon-cream-filled vanilla sandwich cookies, finely crushed
  • 1/4 cup butter, melted
  • 1 (4-serving size) package instant lemon pudding
  • 1 (4-serving size) package vanilla instant pudding
  • 3 cups milk
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 cup whipped topping


Adapted from


Step 1

Preheat oven to 350 degrees. In a medium bowl, combine the crushed cookies and butter; mix well. Spread into the bottom and up the sides of a 9" deep-dish pie plate, forming a crust. Bake 10 minutes, then remove from the oven and allow to cool completely. Combine pudding mixes with milk and beat until thick; spoon evenly into the pie crust. In a large bowl, beat cream cheese with powdered sugar and vanilla until smooth; fold in whipped topping. Spread over the pie filling, Refrigerate and chill at least 2 hours before serving.

Variation: Add 1 cup crushed pineapple, well drained to pudding mixture.


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