Description
A cool and creamy dessert with a cookie crust, cream cheese layer, lemon pudding, and whipped topping.
Ingredients
Scale
- 1 1/2 cups crushed shortbread cookies
- 1/2 cup melted butter
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 (8 ounce) container frozen whipped topping, thawed
- 2 (3.4 ounce) boxes instant lemon pudding mix
- 3 cups cold milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine crushed cookies and melted butter. Press into the bottom of a 9×13 inch baking dish. Bake for 10 minutes. Let cool completely.
- In a large bowl, beat softened cream cheese and powdered sugar until smooth. Fold in half of the thawed whipped topping. Spread this mixture over the cooled cookie crust.
- In another bowl, whisk together instant lemon pudding mix and cold milk for 2 minutes. Let stand for 5 minutes to thicken. Pour pudding over the cream cheese layer.
- Spread the remaining whipped topping over the pudding layer.
- Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- Ensure the crust is completely cool before adding the cream cheese layer to prevent melting.
- Allow the pudding to set properly before adding the final whipped topping layer.
- For best results, chill the dessert overnight to allow the flavors to meld and the layers to set firmly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake (except for crust)
- Cuisine: American
Nutrition
- Serving Size: 1 slice