Lemon Cream Dessert

Ingredients

Crust:

• 2 cups graham cracker crumbs (or crushed biscuits)
• ½ cup (115g) melted butter
• 2 tbsp sugar

🍋 Lemon Cream Layer:

• 1 package (8 oz / 225g) cream cheese (softened)
• 1 cup powdered sugar
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tub (8 oz / 225g) whipped topping (like Cool Whip)

🍮 Lemon Pudding Layer:

• 2 boxes (3.4 oz each) instant lemon pudding mix
• 3 cups cold milk

☁️ Topping:

• 1 tub whipped topping
• Extra lemon zest for garnish

👩‍🍳 Instructions

1. Make the Crust

1. Mix graham crumbs, sugar, and melted butter.
2. Press firmly into a 9×13-inch dish.
3. Chill in fridge for 15–20 minutes.

2. Cream Cheese Layer

1. Beat cream cheese + powdered sugar until smooth.
2. Add lemon zest and juice.
3. Fold in whipped topping.
4. Spread evenly over crust.

3. Lemon Pudding Layer

1. Whisk pudding mix with cold milk until thick.
2. Spread over cream layer.

4. Top It Off

1. Spread remaining whipped topping on top.
2. Sprinkle with lemon zest.

❄️ Chill Time

• Refrigerate for at least 4 hours (overnight is even better).

🔥 Tips

• Use fresh lemon zest—it makes a big difference.
• For a firmer slice, freeze for 30–45 minutes before serving.
• You can swap graham crackers with digestive biscuits or vanilla wafers.