Make this outrageous lemon dessert recipe for a treat the whole family will love! Featuring a sweet, lemony flavor, this no-bake dessert is the perfect way to lighten your mood on a warm day.
Lemon Pudding Cake Recipe
Ingredients you will need:
- 1 C. graham cracker crumbs
- 1 C. powdered sugar
- 3/4 C. plus 2 T. ground walnuts
- 1/2 C. butter, softened
- 1 (8 oz.) pkg. cream cheese, softened
- 1 (8 oz.) tub whipped topping, thawed and divided
- 2 pkgs. instant lemon pudding mix
- 3 C. milk
- 1/2 C. walnuts, chopped
Coat a 9″ x 13″ pan with cooking spray. Stir together graham cracker crumbs, ground walnuts, and butter until incorporated.
Press the mixture into the pan and chill in refrigerator while preparing other ingredients.
Beat together cream cheese and powdered sugar until smooth.
Fold in half of the whipped topping.
Spread evenly over the chilled crust and set aside.
Beat packages of lemon pudding mix with 3 cups of milk for 2 minutes or until mixture starts to thicken.
Spread the pudding mixture evenly over the cream cheese layer. Chill for at least an hour.
Spread the other half of the whipped topping over the pudding layer.
Add chopped walnuts to the top of the whipped topping layer.
Serve and enjoy!
Instructions
- Coat a 9″ x 13″ pan with cooking spray. Stir together graham cracker crumbs, ground walnuts, and butter until incorporated.
- Press the mixture into the pan and chill in the refrigerator while preparing other ingredients.
- Beat together cream cheese and powdered sugar until smooth..
- Fold in half of the whipped topping.
- Spread evenly over the chilled crust and set aside.
- Beat packages of lemon pudding mix with 3 cups of milk for 2 minutes or until the mixture starts to thicken.
- Spread the pudding mixture evenly over the cream cheese layer. Chill for at least an hour.
- Spread the other half of the whipped topping over the pudding layer.
- Add chopped walnuts to the top of the whipped topping layer.
- Serve and refrigerate leftovers.
