I’ve been kind of on a lemon kick lately. I’ve been craving anything with lemon actually. Usually I crave chocolate, but once in awhile I get in the mood for something completely different. I found a recipe for what was called a “lemon torte” in a neighborhood cookbook that I have had for years. I realized when I was looking at the recipe that it really wasn’t a torte. It’s actually a layered dessert instead, so I called it “Layered Lemon Dessert”. It actually reminds me of another dessert that I make with pistachio pudding, so I knew that this was probably worth making.
This is an easy recipe and it turned out absolutely delicious! It was rich and creamy, but not so rich that I couldn’t eat more than one piece! The only thing I changed in the recipe was to make it in a smaller baking pan so the crust was a little thicker. I also doubled the amount of pudding and I was absolutely in love with it.
- Crust:
- 1 cup flour
- ½ cup butter
- 1 tsp. sugar
- Layer 1
- 1 (8 oz.) package cream cheese
- 1 carton cool whip
- 1 cup powdered sugar
- Layer 2
- 2 small packages (4.3 oz) instant lemon pudding
- 3 cups milk
- Preheat oven to 350 degrees
- Mix together the butter, flour and sugar until crumbly.
- Press into a 8x12 pan.
- Bake for 12 minutes.
- Let cool.
- Mix together the cream cheese, powdered sugar and cool whip until creamy.
- Spread over the cooled crust.
- Mix the pudding with the milk and beat until it starts to thicken.
- Pour over cream cheese layer.
- Refrigerate for an hour before serving.
- If desired, serve with more cool whip on top sprinkled with grated lemon peel.
- ENJOY!
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These Sound yummy! Couple of questions: 1 for the crust, should the butter be cold or softened? And 2, for the cream cheese filling, what size container of cool whip?
Thanks!!
Hi Diane,
So happy you asked those questions so we can fix the recipe card. But I used softened butter and an 8 oz. tub of cool whip. I hope this recipe turns out great. We are obsessed with it. 🙂
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