Layered Lemon Dessert

Name: Layered Lemon Dessert
Prep time: 1 h 15 min
Total time: 7 h 15 min
Yield: 16 serving
Ingredients: 2 cups all-purpose flour; 1 cup unsalted butter; 3 tablespoons granulated sugar; pinch of salt; 8 ounces cream cheese; 1 cup powdered sugar; 1 ½ teaspoons pure vanilla extract; 8 ounces frozen whipped topping; 2 packages instant lemon pudding mix; 2 ½ cups whole milk; 1 batch of microwave lemon curd; 8 ounces frozen whipped topping

User Reviews

4.9

21 reviews

Excellent

Prep Time
1 hr 15 mins
Additional Time
6 hrs
Total Time
7 hrs 15 mins
Servings
16
Course
Dessert

Layered Lemon Dessert

Iris Warren

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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.

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Ingredients

Servings

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

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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.