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Lemon Pudding Dessert

After a big meal, folks really go for this light lemon treat. The shortbread crust is the perfect base for the fluffy top layers. I've prepared this sunny dessert for church suppers for years and I always get recipe requests. —Muriel DeWitt, Maynard, Massachusetts
  • Total Time
    Prep: 20 min. + chilling Bake: 20 min.
  • Makes
    16 servings


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


  • Preheat oven to 350°. Cut butter into flour until crumbly. Press into an ungreased 13x9-in. baking dish. Bake until light brown, 18-22 minutes. Cool on a wire rack.
  • Meanwhile, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust.
  • Beat milk and pudding mix on low speed for 2 minutes. Carefully spread over cream cheese layer. Top with remaining whipped topping. Refrigerate at least 1 hour.
Nutrition Facts
1 piece: 348 calories, 20g fat (13g saturated fat), 49mg cholesterol, 305mg sodium, 35g carbohydrate (22g sugars, 0 fiber), 4g protein.


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Average Rating:
  • JoanieK53
    Nov 16, 2020

    This is delicious. The crust is alittle hard to cut although it's very good. Will try using a Graham cracker crust as a viewer mentioned and skip the baking part.

  • Rwilkes
    Aug 3, 2020

    This recipe was so good! Tasted like a Lemon meringe pie

  • Lois
    May 31, 2020

    I made this for the first time as dessert for my daughter and her husband's anniversary dinner that us moms put on for them since they couldn't go out due to the Covid19 pandemic! They really loved it and so did us cooks and mom's! Will be making it again!

  • Tonya
    Apr 4, 2020

    i use crushed lorna dones cookies and walnut for my crust

  • Cindy
    Dec 31, 2019

    Been making this for the last 25 years - we call it "Lemon Lush". Delish light dessert that gets rave reviews every time. With that said, I've never been a fan of the crust so recently started replacing with graham cracker crust - MUCH MUCH better!

  • wagondorfer
    Dec 28, 2019

    Very good. A light dessert for after a heavy meal.

  • Jen
    Aug 31, 2019

    I thought this turned out nicely. I only used 1/2 the sugar combined with the cream cheese as my family doesn’t like really sweet desserts. I added a little bit of lemon juice to the instant pudding to give it a bit more zip.

  • angela32
    May 17, 2019

    This recipe is pretty good. After reading the comments below, I did add pecans to the crust because I knew my guys would love that addition and they did! :)

  • Karen
    Apr 29, 2019

    I like to use a stick and a half of butter for the crust to make the 8x8 size. Then I use 1/2 cup chopped pecans and about a cup of flour. I don't like using the little amount of butter that is usually mentioned in this recipe. Over the years as I made this the crust was always crumbly. So yes. Two whole sticks won't do it for the 13x9 size of recipe either. I usually use two and half sticks of butter. The dough spreads better. I use two cups of flour and one cup nuts for the 23x9 works out fine this way. That way it's enough to spread all over evenly on the bottom of the pan. That way the crust doesn't tear up as much when you add the powered sugar whipped cream and cream cheese layer on.

  • djsgrandma
    Mar 8, 2019

    I've made this dessert numerous times. I usually add 1 cup chopped pecans or almonds to the flour / base mixture. It gives a nice crunch and added flavor. You can substitute the lemon pudding with chocolate, pistachio, butterscotch pudding mix - whatever your preference. It's a great dessert any time of the year, and never lasts long around my family. It's always a hit at potluck dinners.