Ingredients for Lemon Pudding Dessert
- Graham Cracker
- 6 tablespoons (3 ounces) unsalted butter, melted
- 8 ounces cream cheese, softened
- Walnuts
- 1 ½ cups whipped topping, divided (reserve 2/3 cup for topping)
- Powdered Sugar
- Instant Lemon Pudding
- 3 cups milk
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How to Make Lemon Pudding Dessert
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9x13 inch baking pan.
- Bake for 5-7 minutes, or until lightly golden. Let cool completely.
- In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Gently fold in 1 cup of the whipped topping.
- Spread the cream cheese mixture evenly over the cooled graham cracker crust.
- In a large bowl, prepare the lemon pudding according to package directions using 3 cups of milk.
- Pour the prepared lemon pudding over the cream cheese layer.
- Spread the remaining 2/3 cup of whipped topping evenly over the pudding.
- Sprinkle with chopped nuts (optional).
- Refrigerate for at least 2 hours, or preferably overnight, to allow the pudding to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
34g
Fat
33g
Carbs
3g