Layered Lemon Dessert
Calling all lemon lovers! This layered lemon dessert is the perfect combination of sweet and tart, with a cookie-like crust, tangy cream cheese, lemon pudding, lemon curd, and whipped topping.
Servings 16
Ingredients
For the Crust
- 2 cups all-purpose flour
- 1 cup unsalted butter room temperature
- 3 tablespoons granulated sugar
- pinch of salt
For the Cream Cheese Layer
- 8 ounces cream cheese room temperature
- 1 cup powdered sugar
- 1 ½ teaspoons pure vanilla extract
- 8 ounces frozen whipped topping Cool Whip or TruWhip, thawed
For the Pudding Layer
- 2 packages instant lemon pudding mix 3.4-ounces each
- 2 ½ cups whole milk
For the Lemon Layer
- 1 batch of microwave lemon curd chilled OR 2 (21-ounce) cans lemon pie filling
For the Topping
- 8 ounces frozen whipped topping Cool Whip or TruWhip, thawed
US Customary - Metric
Instructions
- Preheat oven to 350°F and line a 9×13-inch pan with foil or parchment paper and spray with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, combine flour, butter, sugar and salt until combined – mixture will be crumbly. Pour the mixture into the prepared pan and use your hands or the floured bottom of a measuring cup to press the dough into an even layer in the pan. Bake in preheated oven for 15 minutes. Remove pan from oven and to a cooling rack to cool completely.
- Once the crust layer has cooled completely, prepare the cream cheese layer by beating the cream cheese, powdered sugar and vanilla until smooth and creamy. Use a rubber spatula to fold in an 8-ounce container of whipped topping. Evenly spread the cream cheese mixture on top of the crust.
- Next, whisk together the pudding mixes and milk and allow the mixture to thicken for about 5 minutes before spreading on top of the cream cheese layer.
- Add the lemon curd or lemon pie filling and spread evenly over the pudding.
- Finally, top with an 8-ounce container of whipped topping. Refrigerate for at least 6 hours.