Lemon Delight

Angela (Grammy) Derby


This is a wonderful variation on the Four-Layer Dessert that I usually make. The family was really pleased with the taste of the lemon, and I'll bet adding a layer of raspberries or blueberries would be a perfect touch with the lemon. Oh! Just thought of banana pudding with a layer of fresh bananas. You could try this with whatever flavor instant pudding floats your boat and whatever you'd like to add as part of your layers.

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No-Cook or Other



1 c
1/2 c
butter, softened
1/2 c
walnut or pecans, finely chopped


8 oz.
cream cheese
1 c
confectioners' sugar
1 c
frozen whipped topping, thawed
1 (6 oz.) box
instant lemon pudding mix
4 c
whole milk


1Preheat oven to 350'F.
2Combine flour, butter and chopped nuts; mix well. Press into a 9x13" glass baking dish. Bake for 10-12 minutes. Cool.
3Combine cream cheese and sugar; mix well until blended and smooth. Fold in thawed whipped topping, spread evenly over cooled crust. Chill completely in refrigerator.
4Prepare pudding as directed on package. Spread carefully over cream cheese layer. Cover; chill completely in refrigerator. Spread additional whipped topping over top before serving.
5Keep refrigerated until ready to serve, and refrigerate any leftovers. Although, I'm thinking you probably won't have any.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: American