Print Recipe

Lemon Pudding Dessert



  • 1 cup cold butter, cubed
  • 2 cups all-purpose flour
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 (8 ounce) container frozen whipped topping, thawed, divided
  • 3 cups cold whole milk
  • 2 (3.4 ounce) boxes instant lemon pudding mix


  1. Heat oven to 350 degrees F.
  2. Cut butter into flour until crumbly. Press into an ungreased 13 x 9-inch baking dish. Bake until light brown, 18-22 minutes.
  3. Cool on a wire rack.
  4. Meanwhile, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust.
  5. Beat milk and pudding mix on low speed for 2 minutes. Carefully spread over cream cheese layer. Top with remaining whipped topping.
  6. Refrigerate for at least 1 hour.

Yield: 16 servings

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