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The Spruce Eats / Leah Maroney
Nutritional Guidelines (per serving) | |
---|---|
238 | Calories |
14g | Fat |
25g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings: 12 to 18 | |
Amount per serving | |
Calories | 238 |
% Daily Value* | |
Total Fat 14g | 17% |
Saturated Fat 8g | 40% |
Cholesterol 32mg | 11% |
Sodium 201mg | 9% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 1g | 3% |
Protein 5g | |
Calcium 124mg | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
For a creamy yet light and refreshing dessert, give this layered lemon dessert recipe a try. Alternating layers of zingy lemon pudding combine with creamy sweetened cream cheese mousse for a delicious treat that is perfect for celebrating springtime and warmer days. It's tangy, sweet, and super easy to make. You only need a few ingredients and it whips together in no time at all.
The dessert is similar to the chocolate delight dessert.
Ingredients
- 1 1/2 cups flour
- 1 1/2 sticks butter or margarine
- 2 (8-ounce) packages cream cheese
- 2 cups confectioners' sugar
- 3 cups whipped cream or thawed frozen whipped topping (divided)
- 3 (4 serving sized) boxes instant lemon pudding
- 5 cups cold milk
Steps to Make It
-
Gather the ingredients.
The Spruce Eats / Leah Maroney -
Preheat the oven to 375 F. Crumble together the flour and margarine. Blend together in a food processor.
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Press the dough into bottom of a 9 x 13 x 2-inch baking pan. Line it with parchment paper first for easy removal and cutting later.
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Bake in the preheated oven for 15 minutes; let cool.
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Cream the confectioners' sugar and cream cheese together.
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Fold in 2 cups of whipped topping and spread on cooled crust.
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Mix the 3 boxes of lemon instant pudding with 5 cups of cold milk (do not follow the directions on pudding box).
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Pour the pudding over the second layer.
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Chill thoroughly (about 2 hours) before serving. Top with additional whipped cream topping.