Lemon Fluff Layered Dessert
Bright, refreshing, and irresistibly creamy, this Lemon Fluff Layered Dessert is the ultimate no-bake treat for lemon lovers. Featuring a buttery graham cracker crust, a luscious lemon-infused cream cheese layer, and a cloud-like whipped topping, this dessert delivers layers of zesty flavor and silky texture in every bite. Made with a combination of fresh lemon juice, lemon zest, and instant lemon pudding mix, it packs the perfect balance of tartness and sweetness. Quick to prepare and boasting a chilled, melt-in-your-mouth finish, this recipe is ideal for summer gatherings, potlucks, or anytime you crave a light yet indulgent dessert. Garnished with vibrant lemon slices or zest, it’s as beautiful as it is delicious. Refrigerate to set for a couple of hours, then slice and serve for a refreshing crowd-pleaser that’s sure to disappear in no time!
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Ingredients
- 2 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups granulated sugar
- 8 oz cream cheese, softened
- 1 cups powdered sugar
- 0.5 cups lemon juice, freshly squeezed
- 1 tbsp lemon zest
- 1 package lemon pudding mix (instant, 3.4 oz package)
- 1.5 cups whole milk
- 8 oz whipped topping (thawed, e.g., Cool Whip)
- 0 optional garnish: lemon slices or additional lemon zest
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
Step 3
Press the graham cracker mixture evenly into the bottom of a 9x13-inch baking dish to form the crust. Bake for 10 minutes, then remove from the oven and let cool completely.
Step 4
In a separate large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Step 5
Add the lemon juice and lemon zest to the cream cheese mixture, and beat again until well combined.
Step 6
In another bowl, whisk the instant lemon pudding mix with whole milk for about 2 minutes until thickened.
Step 7
Fold the prepared lemon pudding into the cream cheese mixture gently until fully incorporated.
Step 8
Once the graham cracker crust has cooled, spread the lemon cream mixture evenly over the crust.
Step 9
Top the lemon layer with the whipped topping, spreading it out smoothly using a spatula.
Step 10
Optional: Garnish the dessert with lemon slices or additional lemon zest for a decorative touch.
Step 11
Refrigerate the dessert for at least 2 hours (or until fully set) before serving.
Step 12
Cut into squares and serve chilled. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
| Serving size | (1584.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4544.7 |
| Total Fat 246.4g | 0% |
| Saturated Fat 156.3g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 553.3mg | 0% |
| Sodium 3402.5mg | 0% |
| Total Carbohydrate 547.3g | 0% |
| Dietary Fiber 8.0g | 0% |
| Total Sugars 362.3g | |
| Protein 46.4g | 0% |
| Vitamin D 161.0IU | 0% |
| Calcium 870.1mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 1439.2mg | 0% |
Source of Calories