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Lemon Lasagna Dessert

Lemon Lasagna Dessert Recipe

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1 cup chopped pecans
  • 8 oz cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1 tsp vanilla extract
  • 8 oz frozen whipped topping, thawed, divided
  • 2 (3.4 oz) packages instant lemon pudding mix
  • 3 cups cold milk
  • Lemon zest for garnish

Method
 

  1. Preheat oven to 350°F (175°C). Combine flour, butter, and pecans until crumbly. Press into an ungreased 9x13 inch dish. Bake 18 to 20 minutes until lightly golden at the edges. Cool completely.
  2. Beat cream cheese, confectioners’ sugar, and vanilla until smooth. Fold in half of the whipped topping.
  3. Whisk pudding mix with milk for 2 minutes. Let stand 2 to 3 minutes until thickened but spreadable.
  4. Spread cream cheese mixture over the cooled crust. Spoon pudding over it and spread gently. Top with remaining whipped topping. Cover and refrigerate at least 4 hours.
  5. Cut into squares, plate, and sprinkle with lemon zest before serving.

Notes

If the crust puffs slightly while baking, gently press it back down with the back of a fork while it is still warm. The dessert slices cleanest when chilled overnight, so plan accordingly.