Description
These easy, nostalgic, make-ahead lemon dessert is perfect for all occasions! It’s layers of shortbread, lemon pudding, cheesecake, and whipped cream!
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon kosher salt
- 1 cup butter, room temperature
- 2 (8- ounce) blocks cream cheese, room temperature
- 3/4 cup granulated sugar
- 2 (3.4- ounce) packages instant lemon pudding mix
- 3 cups cold milk (2% or whole milk)
- zest of 2 lemons
- 1 (8- ounce) container whipped topping (like Cool Whip), thawed in the refrigerator
Instructions
- Preheat the oven to 350°F. Coat a 9×13 baking dish with non stick spray. Set aside.
- In a large bowl combine the flour, powdered sugar, salt, and butter with a pastry cutter. The mixture will come together like a dry cookie dough. You can use your hands if you need to as well to mix.
- Press the mixture evenly into the bottom of the prepared pan. Bake for 25 minutes until lightly golden. Transfer the pan to a wire rack to cool completely.
- When the crust is cooled combine the cream cheese and the granulated sugar in a mixing bowl and mix until creamy. Spread this layer evenly on the crust.
- In another bowl whisk together for 5 minutes the pudding, milk, and lemon zest until it’s thick. Spread the pudding layer on the cream cheese layer.
- Finally spread the whipped topping on the pudding layer.
- Cover airtight and chill for at least 4 hours. This is great to make a day ahead too.
Notes
Store airtight in the refrigerator for up to 4 days.
Freeze airtight for up to 2 months for best freshness. Thaw in the refrigerator.
