When you need a dessert that’s easy, pretty, and always a hit, this no-bake layered lemon dessert delivers. With cool, creamy layers and bright lemon flavor, it’s perfect for spring gatherings, Easter tables, and warm days when you don’t want to turn on the oven.
If you love easy no-bake desserts, you might also enjoy my Pistachio Dessert, Oreo Dirt Cake, or Peanut Butter Frito Bars!
This layered lemon dessert is made with simple ingredients you probably already have on hand, and it comes together quickly with no baking required.
This lemon dessert starts with very simple ingredients and it's easy to make! It makes 16 generous servings, and you can make it a day or two ahead and stash it in the fridge. Add these items to your grocery list, and you'll be prepared to make it at the drop of a hat!
I've always loved cheap lemon sandwich cookies from the grocery store. Most of the time, they are a house brand and come in about a 25-ounce package. They make great dessert crusts!
This recipe starts with crushing about 45 cookies in a food processor and adding a half stick of melted butter. Pulse until the butter is all incorporated into the crumbs.
Of course, if you don't have a food processor, just put the cookies in a zip-lock bag and smash away with a rolling pin. Then, dump the crumbs in a bowl and stir in the melted butter.
Save back about a cup of this crumb mixture to sprinkle artfully over the dessert for the loveliest final finishing touch! Don't forget!
I've discovered a slick, non-messy way of melting the butter. First, I cut a stick of butter in half with the wrapper still on it. Next, I put it in a glass measuring cup, cut sides down, with a napkin on top to catch any splatters.
In about 30 seconds, the butter melts in the microwave. Finally, I toss the wrapper and the napkin in the trash and pour the butter over the crumbs. Easy and fast, just the way I like it!
Press the crumb mixture into a 13" x 9" pan. A clear glass baking pan is especially nice because it really shows off all the pretty layers!
I love the tangy lemon cream filling. Mix up the lemon pudding as directed on the box. If you have trouble finding the large 5.85-ounce size pudding mix, use two small 3.9-ounce boxes. There is not much difference in the volume.
Use it all in the dessert or save some and eat it plain; it's a win either way. Finally, stick the pudding in the fridge so it can set up a bit.
I have to admit that I have a fat tooth. It's bigger than my sweet tooth by a mile, so I love this rich, creamy layer most of all! The cream cheese should be at room temperature so it's nice and soft. Beat it together with a cup of powdered sugar and a teaspoon of lemon extract until it's all blended.
The lemon extract is optional, but I love the little bit of pucker it adds to this layer. Next, fold in a whole carton of whipped topping, which you cleverly defrosted ahead of time. (You did defrost it, didn't you?) When that's all mixed up and fluffy, spread it evenly over the crust.
Spread this carefully over the crumb crust. This step is important because if you rush it, you'll end up pulling crumbs into the cream cheese mixture. It works best if you push the topping gently toward the edges to avoid pulling up the crumbs from the crust. Take your time. It's worth it.
Now, grab that lemon pudding from the fridge and smooth it over the cream cheese layer. I do hope you are licking the beaters, spoons, and bowls as you go because that is the privilege bestowed on the dessert maker in every well-run kitchen! Now you know!
And here is why it's so fun to use a glass pan when you make this! Look at the gorgeous layers!! 😍
The last layer is another whole carton of (defrosted) whipped topping. Yes, it's a lot of whipped topping! However, it does make 16 generous servings! This lemon dessert is rich and delicious, and it's quite appropriate for a special occasion!
All that's left to do is sprinkle the crumbs you've saved evenly back over the top. So you did remember to keep them? Just kidding, I know you did. Now, stick the pan in the refrigerator for a couple of hours or a couple of days until you are ready to serve it!
Now proudly serve your beautiful, impressive lemon dessert that you made without breaking a sweat! You didn't even have to turn on the oven! Sit back and let the compliments roll in!
An impressive-looking no-bake 4 layer lemon dessert with a crunchy crust and layers of sweetened cream cheese, pudding, and whipped topping. It's garnished with cookie crumbs. Easy to make ahead.
Can I use a different pudding flavor?
Yes. If you want to change it up, you can swap the lemon pudding for another flavor you enjoy, such as pistachio, chocolate, or vanilla. Just keep in mind that changing the pudding will affect the dessert's overall flavor and color.
How long does this layered lemon dessert need to chill?
For the best texture, let the dessert chill for at least a few hours before serving. Chilling gives the layers time to set and makes it easier to slice cleanly.
Does this lemon dessert need to be refrigerated?
Yes. Because of the creamy layers, this dessert should be kept refrigerated until you’re ready to serve it, and any leftovers should be stored in the refrigerator.
If you're putting together a menu for Easter or another spring event, here are some other recipes you might want to consider including. (All have been tested by the fam here.)
Grammy's Glazed Ham Balls - Tasty meatballs made of ground ham and ground pork in a sweet and tangy glaze of ketchup, brown sugar, apple cider vinegar, and dry mustard.
Salt and Vinegar Cucumbers - A classic cucumber salad with just cucumbers, onion, salt, sugar, vinegar, and pepper. Great, any time of the year!
Egg and Asparagus Brunch Casserole - A delightful brunch casserole that's perfect for spring. Fresh asparagus and hard-cooked eggs are smothered in white sauce and topped with shredded cheese and crisp buttered crumbs.
If you enjoyed this recipe, I'd love it if you would leave a ⭐⭐⭐⭐⭐ review or a comment. It really helps others find my "GB's farm food recipes" - because you are exactly the kind of cook I write for!
Real food. Real kitchen. Real easy.
Love GB (Betty Streff)
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