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Lemon Cream Cheese Dessert


Always use hand whisk when mixing pudding

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  • or:
  • Crust: (can do either crust)
  • 2 cups flour
  • 1 cup butter, melted
  • 1/2 package (16 Oz. Package) Pecan Sandies Cookies
  • 3 Tablespoons Butter, Melted
  • Filling:
  • 2 - 8 ounce package cream cheese
  • 1 cup confectioner's sugar
  • 16 ounce container whipped topping, divided
  • 2 - 3.4 ounce packages lemon instant pudding mix
  • 3 cups milk (use whole or no less than 2%)



Step 1

Preheat oven to 350 degrees. Cut butter into flour using a pastry cutter. You can also use a sturdy fork. Pieces should be about pea size. Larger is OK, you just don't want any whole pieces of plain butter left.

Press into 9 x 13 inch baking dish. Bake for 25 (10 for pecan sandies) minutes or until just lightly brown. Cool.

Place cream cheese in a medium bowl. Beat until fluffy. Add confectioner's sugar and beat again.

Add 1 cup whipped topping to cream cheese mixture and beat just until combined. Spread over cooled crust.

Combine pudding mix and milk in a medium bowl. Using hand whisk, beat until thickened, about 3-5 minutes. Spread on top of cream cheese layer.

When pudding set, top with whipped cream.

Chill for 2 hours or better yet all day.


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