Step 1

Preheat oven to 350 degrees.

Step 2

Add the Nilla wafers to a food processor and process until you have fine crumbs. Alternately, place the wafers in a ziploc bag, seal, and crush with a mallet or rolling pin.

Step 3

Pour Nilla wafer crumbs into a 9x13 baking dish along with the melted butter and sugar. Stir to combine.

Step 4

Press the crumbs out to cover the bottom of the dish.

Step 5

Bake for 10 minutes. Cool for 30 minutes.

Step 6

Place the cream cheese, powdered sugar, and whipped topping into a mixing bowl.

Step 7

Use a microplane grater to zest the lemon and add lemon zest to the mixing bowl.

Step 8

Beat on medium speed with an electric mixer until well combined.

Step 9

Spread the cream cheese mixture over the cooled crust.

Step 10

Add the pudding mix and cold milk to a mixing bowl and whisk well to combine.

Step 11

Once the pudding mixture has begun to thicken, spread in evenly over the cheesecake layer.

Step 12

Spread the whipped topping over the lemon pudding in an even layer.

Step 13

Cover with plastic wrap and refrigerate for at least 1 hour before serving.