Step 1

Preheat oven to 350 degrees F. For the crust, mix flour and butter in a food processor or use a pastry cutter to cut the butter into the flour until combined.

Step 2

Press the dough mixture into the bottom of a 9X13 baking dish. Bake until lightly golden brown, around 20-25 minutes.

Step 3

Prepare remaining layers while the crust cools.

Step 4

For the Cream Cheese layer, beat the cream cheese, powdered sugar, and lemon juice until smooth and spreadable. Layer evenly over the cooled crust.

Step 5

For the Pudding Layer, mix the lemon pudding and milk together and beat for 3-5 minutes until mixture looks thick. Spread over the cream cheese layer.

Step 6

Put in the refrigerator while preparing Whipped Cream Layer.

Step 7

For the Whipped Cream Layer, beat the heavy whipping cream with the powdered sugar and vanilla until medium soft peaks form. Spread over other layers and return to refrigerator to chill until firm.

Step 8

Before whipping the cream, put mixing bowl and beaters into the freezer for 30 minutes. This will help the cream whip faster.

Step 9

This recipe was adapted from Herbs on Herbs's Lemon Lasagna Recipe.