Our family has been enjoying this lemon luscious dish at all of our get-togethers lately. I was given this lemon and cream cheese dish by a family friend.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 1 (9×13-inch) dish |
Ingredients
- 2 cups all-purpose flour
- 1 cup butter, softened
- 2 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 3 ½ cups milk
- 2 (3.4 ounce) packages instant lemon pudding mix
- 1 (12 ounce) container frozen whipped topping, thawed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Use a pastry cutter to combine flour and butter in a large bowl until mixture is crumbly. Press into the bottom of a 9×13-inch baking dish.
- Bake in the preheated oven until lightly golden, about 25 minutes. Remove from the oven and allow to cool completely, about 15 minutes.
- Beat together cream cheese and sugar in a medium bowl until smooth and well blended. Spread evenly over cooled crust.
- Whisk together milk and lemon pudding mix in a second medium bowl for 3 to 5 minutes. Spread over cream cheese layer. Chill in the refrigerator until set, then top with whipped topping.
Nutrition Facts
| Calories | 591 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 25 g |
| Sodium | 467 mg |
| Sugars | 27 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
I loved it, I mixed it up a little bit and made half with lemon pudding and half with chocolate it was great
We call it Lemon Breeze. I put the juice of one real lemon in the 2 brick of cream cheese and 2 cups of powder sugar. I also cheat and buy a pillsbury sugar cookie dough for the crust. Top cool whip with roasted pecans chips.
I love this recipe, I also put 1/2 cup xxx sugar and 1 cup finely chopped pecans in the crust. I do think the most important ingredient in this recipe using 2 boxes of lemon cook and serve pudding. It has 2 egg yolks and 1/2 sugar and no milk just water per package and take out 1/2 cup water per 2 boxes. Its pretty much the same as making a lemon pie. It’s a little more work buy well worth it…
This is a great recipe. You can change the flavor by using a different flavored pudding.
I make the no bake with graham cracker crust, lemon pudding mix,mix and pour in crust top with whip cream or cool whip chill 4 hrs delicious and I don’t even like lemon
I used my Mom’s recipe many times I like this but Walmarts was out of lemon so I got banana. Mom’s recipe we added finely chopped pecans. I also used chocolate before either way this is a easy and wonderful dessert! Thank You!
I made this exactly as written for a potluck and it was perfect. I received lots of compliments and requests for the recipe. I don’t recommend changing the crust. It adds a crunch texture without being sweet. It’s the perfect complement to the cream cheese and lemon mixture. In the future, I plan to make this with chocolate pudding. I see a lot of versatility with this recipe. Thanks!
I’ve been making this dessert for over 20 years. We call it Lemon Velvet, but it’s the exact same recipe. It is always a hit, and I highly recommend making it.
I’ve made this for several parties and picnics; it always gets rave reviews, and people always ask for the recipe!
Fantastic. Made it for a family Sunday dinner…everyone raved about how good it was, even asked for the recipe. Will certainly make this again.
This recipe almost makes itself, it’s that easy. I have made this for many parties and cookouts, and it has always garnered rave reviews, with many people asking me to share the recipe. I always tell them it’s a closely-held secret family recipe – then when they look dejected I tell them that I’m just kidding and that the recipe is here on allrecipes.
So easy to make. My whole family loves it. Even ones that aren’t lemon lovers.
the recipe was great and easy.I did add chopped pecans to the crust
Delicious! A light, summer dessert. Very easy to make. I’m already thinking of other variations that could be made changing out the pudding and toppings.
Another hit for the 4th of July. Have orders to make it but with a little more lemon flavor.
Loved it
I also don’t put the whip cream or cool whip on til I serve. I freeze w/o the whip cream.
OMG!! Over the top, LOVE IT!!!!!!
Instead of using the instant pudding, try cook and serve lemon pudding and add lemon juice to it as it cooks. Secondly, reduce the cream cheese layer to 1 package of cream cheese, powdered sugar (beat together) then fold in 8 oz. of cool whip. Top with 8 oz. of cool whip. Turns out perfect and ultra yummy! I’ve been making this for years!
I agree with the comments made. I used a Graham crust. I added lemon and zest as suggested by others and our guest seem to like it.
This is my favorite go to summer dessert. I make with a few modifications. I add a cup of finely chopped nuts to the flour mixture (walnuts, pecans or almonds) whichever I have available. I also substitute powder sugar for the white sugar with the cream cheese and 1/2 a container of cool whip. Everything else I follow as instructed. Love this easy light layered dessert.