Description
A layered dessert with a buttery crust, creamy cream cheese, tangy lemon pudding, and fluffy whipped topping. Perfect for any occasion!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup powdered sugar
- ¼ teaspoon salt
- 3–5 tablespoons ice water
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces frozen whipped topping, thawed (like Cool Whip)
- 2 (3.4 ounce) packages instant lemon pudding mix
- 3 cups milk (whole or 2%)
- 8 ounces frozen whipped topping, thawed (like Cool Whip)
- Lemon slices or zest
- Graham cracker crumbs
Instructions
- Prepare the Crust:
- In a large bowl, whisk together the flour, powdered sugar, and salt.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (175°C).
- On a lightly floured surface, roll out the dough to fit a 9×13 inch baking dish.
- Gently transfer the dough to the baking dish and press it into the bottom and up the sides. Prick the bottom of the crust with a fork.
- Bake for 18-20 minutes, or until the crust is lightly golden brown.
- Let the crust cool completely.
- Make the Cream Cheese Layer:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, beating until well combined.
- Stir in the vanilla extract.
- Gently fold in the thawed whipped topping until just combined.
- Spread the cream cheese mixture evenly over the cooled crust.
- Refrigerate for at least 30 minutes.
- Prepare the Lemon Pudding Layer:
- In a large bowl, whisk together the instant lemon pudding mix and milk until well combined.
- Let the pudding mixture stand for 5 minutes to thicken.
- Gently spread the lemon pudding mixture evenly over the cream cheese layer.
- Refrigerate for at least 2 hours, or preferably overnight.
- Add the Whipped Topping and Garnish:
- Spread the thawed whipped topping evenly over the lemon pudding layer.
- If desired, garnish with lemon slices or zest and graham cracker crumbs.
- Refrigerate for at least 30 minutes before serving.
Notes
- Use Cold Ingredients: Cold butter and ice water are essential for a flaky crust.
- Don’t Overmix: Overmixing the crust dough can result in a tough crust.
- Chill Time is Key: Chilling the crust and the layers allows them to set properly and prevents the cake from becoming soggy.
- Softened Cream Cheese: Make sure your cream cheese is fully softened before mixing to avoid lumps.
- Gentle Folding: When folding in the whipped topping, be gentle to avoid deflating it.
- Make Ahead: This cake is perfect for making ahead of time. You can assemble it a day or two in advance and store it in the refrigerator.
- Different Crust: Try using a graham cracker crust instead of a traditional pastry crust. Simply combine graham cracker crumbs, melted butter, and sugar, then press into the baking dish and bake until lightly golden.
- Berry Topping: Add fresh berries, such as strawberries, blueberries, or raspberries, to the top of the cake for a burst of flavor and color.
- Lime Lush: Substitute lime pudding mix for lemon pudding mix for a tangy twist.
- Coconut Flakes: Sprinkle toasted coconut flakes over the whipped topping for added texture and flavor.
- Chocolate Drizzle: Drizzle melted chocolate over the whipped topping for a decadent treat.
- Serve chilled as a refreshing dessert on a warm day.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream.
- Enjoy with a cup of coffee or tea.
- This cake is perfect for potlucks, picnics, and other gatherings.
- Store leftover cake in the refrigerator, covered, for up to 3 days.
- The crust may become slightly softer over time, but the cake will still taste delicious.
- Freezing is not recommended, as the whipped topping and pudding layers may become watery upon thawing.
- Prep Time: 30 minutes
- Cook Time: 20 minutes