Description
A refreshing and creamy lemon dessert with layers of cream cheese, lemon pudding, and whipped topping, perfect for warm days and special occasions.
Ingredients
Scale
- 1 1/2 cups gluten-free graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping
- 1 package (3.4 oz) instant lemon pudding mix
- 2 cups cold milk
- 1 cup additional whipped topping for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the gluten-free graham cracker crumbs and melted butter until well mixed.
- Press the mixture firmly into the bottom of a 9×13 inch baking dish to form the crust.
- Bake the crust for 10 minutes, then let it cool.
- Beat the cream cheese and powdered sugar together until smooth.
- Fold in 1 cup of whipped topping.
- Spread this mixture over the cooled crust.
- Whisk together the instant lemon pudding mix and cold milk until thickened.
- Pour this lemon pudding over the cream cheese layer in the dish.
- Spread the remaining whipped topping over the lemon pudding layer.
- Refrigerate for at least 240 minutes or overnight to allow it to set.
- Cut into squares and serve chilled.
Notes
For a more intense lemon flavor, add lemon zest to the cream cheese mixture. Ensure that the cream cheese is very soft to prevent lumps.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 20g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg