Description
A refreshing no bake layered lemon dessert featuring a buttery pecan sandies crust, a smooth cream cheese layer, bright lemon pudding, and a fluffy Cool Whip topping.
Ingredients
Units
Scale
- 11 ounces Pecan Sandies, crushed
- 8 tablespoons butter, softened
- 2 boxes instant lemon pudding mix (3.4 oz each)
- 3 cups cold milk
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 8 ounces Cool Whip, thawed
Instructions
- Crush the Pecan Sandies and mix with softened butter to form a crumb mixture.
- Press the mixture firmly into a 9×13 inch dish to create the crust and chill.
- Beat softened cream cheese with powdered sugar until smooth and creamy.
- Spread the cream cheese mixture evenly over the chilled crust.
- Prepare lemon pudding by whisking pudding mixes with cold milk until thickened.
- Spread the lemon pudding over the cream cheese layer.
- Top with Cool Whip, spreading into an even layer.
- Chill at least 4 hours before slicing and serving.
Notes
- Soften cream cheese fully for a smooth layer.
- Use cold milk to help pudding thicken properly.
- Chill longer for cleaner slices and firmer layers.
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 23g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 25mg