Description
A bright, creamy dessert that balances sweet graham crust with tangy lemon pudding and a soft cream-cheese layer.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup whipped cream
- 1 package (3.4 oz) lemon instant pudding mix
- 2 cups milk
- Lemon zest (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×9 inch pan or line with parchment.
- In a bowl, mix the graham cracker crumbs and melted butter until evenly moistened. Press into the bottom of the pan.
- Bake for 8-10 minutes until lightly golden. Allow to cool completely in the pan on a wire rack.
- In another bowl, beat together powdered sugar and cream cheese until smooth. Gently fold in the whipped cream.
- Spread the cream-cheese layer over the cooled crust.
- Whisk together the pudding mix and milk until thickened, about 2 minutes. Spread over the cream-cheese layer.
- Cover and refrigerate for at least 4 hours until set. Garnish with lemon zest before serving.
Notes
For best texture, chill overnight and serve cold. Can be made ahead and stored in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 26g
- Sodium: 225mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0.5g
- Protein: 4.5g
- Cholesterol: 60mg