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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Recipe Information
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)
- optional garnish: lemon slices or additional lemon zest
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
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.
In a separate large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Add the lemon juice and lemon zest to the cream cheese mixture, and beat again until well combined.
In another bowl, whisk the instant lemon pudding mix with whole milk for about 2 minutes until thickened.
Fold the prepared lemon pudding into the cream cheese mixture gently until fully incorporated.
Once the graham cracker crust has cooled, spread the lemon cream mixture evenly over the crust.
Top the lemon layer with the whipped topping, spreading it out smoothly using a spatula.
Optional: Garnish the dessert with lemon slices or additional lemon zest for a decorative touch.
Refrigerate the dessert for at least 2 hours (or until fully set) before serving.
Cut into squares and serve chilled. Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
4545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.4 g | 316% | |
| Saturated Fat | 156.3 g | 782% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 3402 mg | 148% | |
| Total Carbohydrate | 547.3 g | 199% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 362.3 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 870 mg | 67% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1439 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
