Cheese pudding and lemon cream dessert is a dream that can’t be faked! Graham crackers, lemon pudding, cream cheese and whipped topping combine in this layered lemon dessert!
2 cups of graham cracker crumbs, about 15 sheets of cookies, and more for garnish
1/2 cup unsalted butter
8 ounces of well-softened cream cheese (see notes)
6.8 ounces of INSTANT lemon pudding mix 2 boxes UNPREPARED
2 1/2 cups of milk at room temperature
1/2 teaspoon lemon peel
8 ounces of non-greasy Cool Whip
1 sliced lemon, for garnish (optional)
Crush the Graham crackers in a resealable bag with a roller, or in a food processor, if not already crushed. Transfer them to a medium sized mixing bowl and set aside.
In a small microwave dish, melt the butter. Pour over graham cracker crumbs and mix well. Press crumbs firmly into an ungreased 13×9 inch pan. Place in refrigerator until needed.
Using a whisk, combine the pudding mixture and milk specified in this recipe only. DO NOT prepare the pudding according to the instructions on the box. Set aside.
In a stand mixer or with a hand blender, beat the cream cheese and lemon peel until creamy. Add the pudding to the cream cheese and beat halfway through until creamy and well combined. Pour it over the prepared crust and smooth it out until a uniform layer is obtained.
Add the whipped topping in an even layer and garnish with graham cracker crumbs and additional lemon slices. Refrigerate for at least 4 hours or until ready.