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

Lemon Pudding Dessert

butter,

all-purpose flour

(8 ounces) cream cheese, softened

confectioners' sugar

carton (8 ounces) frozen whipped topping, thawed, divided

whole milk

lemon pudding mix

i use crushed  lorna dones cookies and walnut for my crust

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!

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.

I've been making this for a long time, but I use graham cracker crust instead & like Rondi I use the cooked pudding & real whipped cream.  Everyone loves this recipe.  More calories, but some recipes just can't be diet.

I made this recipe for my daughter's b-day because she likes lemon flavored desserts but this was disappointing. I decided to use this recipe because it had a lot of great reviews but from now on i will not judge a recipe by a review. If you want a real lemony flavor this is not the recipe you want. Also, the cream cheese and lemon layers don't really come through. I tried zesting a lemon to amp up the lemon flavor but I would suggest finding a lemon curd recipe instead. Everything just tastes very bland. I have never liked negative reviews but hopefully this helps someone else.

This dessert is delicious! For a lighter version, you can make it with sugar-free pudding, lite whipped topping, and 1/3 less fat cream cheese. It tastes just as yummy!

This was so good!  Like another reviewer, I wondered about the shortbread crust without sugar, but with the sweet cream cheese and pudding layers, along with the whipped topping, it was perfect!  A great dessert, especially for summer.  My family loved it and this will be in my "go to" file for easy desserts.  Absolutely delicious!

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

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.

Easy to make and taste great. They didn't last long around our house.

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!

I am rating this 5 star even though I made a change that was awful. I misread the reviews and added 1/2 t lemon extract to the cream cheese layer to boost the lemon flavor, planning to add some lemon juice to the pudding layer. Tasted the cream cheese after mixing, and it was terribly bitter. I should have just thrown that layer out, but figured I wouldn't put any juice in the pudding layer. The end product was ok, but that extract was way too strong. I also added about 1/2 c pecans to the crust. That was fine for me, but my husband didn't like the nuts. Said it made it "taste funny". Personally, I think it was the cream cheese layer he was tasting. Next time I will use the pecans and maybe add lemon juice to pudding because it was lacking in lemon flavor, but don't make my mistake by using extract instead of juice.

This is such a simple dessert, but every time I make it, my guests rave about it.

This dessert is fantastic! The short bread crust makes it extra good.

We really enjoyed the recipe. I used cake and pastry flour the first time and I don't think the butter was cut into it properly. It didn't turn out. Second attempt was with all purpose flour and the crust was better.I didn't have enough cream cheese to put it under and over the lemon,  but it still turned out.Overall, quick and simple to make. Company enjoyed it. Win all around!

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

Re;Lemon Pudding DessertI made this dessert for our Auxiliary dinner and it was a big hit.bsmciver

Very easy,turned out well. The bottom crust is a bit too thick, would leave about 1/2-3/4 cup out of crust portion.

<p>I have been making this many years. I use COOKED pudding,  better flavor.    It never lasts long, everyone loves it!</p>

My mom loves lemon so I made this for her yesterday for her birthday. I was a little nervous about the crust being just butter and flour, I lost my pastry blender so the butter didn't seem to distribute enough using just knives then a fork. Minus one part being mostly melted butter, it came out fine. I used 1/3 less fat cream cheese and added the juice of 1/2 a small lemon. After the fact, I thought I should have added lemon zest to the crust. I used 1% milk for the pudding and light cool whip for the topping. It came out really good! It's perfect for spring or summer. It was light and refreshing. I might make it again for a potluck lunch this Friday!

Made this for a family potluck!! Easy, delicious, springy, and a big hit!!

https://videodam.tmbi.com/wp-content/uploads/2020/07/a3hFKfeF-Uot7Fvi8.mp4

Check out this video for how to make Lemon Pudding Dessert

lemon pudding dessert

Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 16

Author : Taste of Home

Ingredients

Instructions

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