Description
Cool, creamy, and zesty layered lemon dessert with a buttery pecan crust, tangy cream cheese filling, bright lemon pudding, and a fluffy whipped topping. Perfect make-ahead treat for potlucks and sunny afternoons.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 16 oz whipped topping (such as Cool Whip), divided
- Two 3.4 oz boxes instant lemon pudding mix
- 3 cups cold milk
- Optional: finely grated lemon zest for garnish
Instructions
- Preheat the oven to 350°F (175°C) for the crust.
- In a bowl, combine flour, melted butter, and chopped pecans until evenly moistened and crumbly.
- Press the mixture firmly into a 9×13 inch baking dish to form an even crust.
- Bake for 15 minutes, then cool the crust completely on a rack.
- In a medium bowl, beat softened cream cheese with powdered sugar until smooth and fluffy.
- Fold in half of the whipped topping until fully combined, then spread this layer over the cooled crust.
- In a separate bowl, whisk instant lemon pudding mixes with cold milk for 2 to 3 minutes until thickened.
- Spread the lemon pudding evenly over the cream cheese layer.
- Top with the remaining whipped topping, spreading gently to cover edge to edge.
- Refrigerate for at least 4 hours, preferably overnight, until fully set. Garnish with lemon zest, slice, and serve chilled.
Notes
- Note: Chill longer for the cleanest slices and best texture.
- Use whole milk for a richer, creamier pudding layer.
- Wipe the knife between cuts for neat squares.
- Toast pecans lightly before mixing for extra nutty depth.
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 27 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg