This Layered Lemon Dessert, also known as Lemon Delight, is a showstopper that balances tangy citrus with creamy indulgence. Each bite offers a symphony of textures—crunchy graham cracker crust, velvety cream cheese filling, and a zesty lemon layer that dances on your palate. Perfect for any occasion, it’s a dessert that feels both refreshing and decadent.
With just over an hour of prep and a quick 15-minute bake, this treat is surprisingly simple to make yet looks stunningly elegant. The bright lemon flavor cuts through the richness, creating a dessert that’s light yet satisfying. Whether you’re hosting a dinner party or treating yourself, this dessert is sure to delight every time.
Ingredients for Layered Lemon Dessert (Lemon Delight)
- 1 cup flour
- ¾ cup chopped pecans (reserve some for topping)
- ½ cup butter, softened
- 8 ounces cream cheese, softened
- 1 cup powdered sugar (also known as confectioners’ sugar)
- 8 ounces Cool Whip, thawed (divided into 1 cup and the rest)
- 2 (3.4 ounce) packages lemon instant pudding mix
- 2 ⅔ cups milk (whole milk works best for creaminess)
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, combine the flour, ½ cup chopped pecans, and softened butter. Mix well until the mixture resembles coarse crumbs.
- Press the mixture evenly onto the bottom of an 11 x 8-inch baking dish. Bake for about 15 minutes, or until lightly browned. Allow the crust to cool completely.
- In another medium bowl, beat the softened cream cheese with an electric mixer set at medium speed until fluffy, about 1-2 minutes.
- Add the powdered sugar to the cream cheese and continue to beat until the mixture is light and fluffy, about another 1-2 minutes.
- Gently fold in 1 cup of the thawed Cool Whip into the cream cheese mixture until well combined. Spread this mixture evenly over the cooled crust.
- In a separate medium bowl, combine the lemon instant pudding mix and milk. Beat with a mixer or whisk until the pudding has thickened, about 2 minutes.
- Spread the pudding layer evenly over the cream cheese layer in the baking dish.
- Top with the remaining Cool Whip and sprinkle with the reserved chopped pecans.
- Chill the dessert, covered, in the refrigerator for at least 1 hour before serving. Store any leftovers in the refrigerator.
Perfect Pairings: Serving Suggestions
This Layered Lemon Dessert is a showstopper on its own, but you can elevate it further with a few thoughtful additions. Serve it with a dollop of freshly whipped cream or a drizzle of raspberry coulis for a tangy contrast. For a refreshing touch, garnish with lemon zest or a few mint leaves. Pair it with a cup of hot tea or iced coffee for a delightful dessert experience.
Make It Your Own: Recipe Variations
Want to switch things up? Try using lime or orange pudding mix instead of lemon for a citrusy twist. For a nut-free version, swap the pecans with graham cracker crumbs in the crust. If you’re feeling adventurous, layer in some fresh berries between the cream cheese and pudding layers for a burst of color and flavor. The possibilities are endless!
Time-Saving Tips for Busy Bakers
Short on time? Use a pre-made graham cracker crust instead of making your own. You can also prepare the pudding layer ahead of time and store it in the fridge until you’re ready to assemble. If you’re in a rush, skip the chilling step and serve immediately—it’ll still be delicious, just a bit softer!
Storage and Freshness Tips
This dessert is best enjoyed fresh but can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or store it in an airtight container to prevent it from absorbing other odors. For longer storage, you can freeze individual slices wrapped in plastic wrap and foil for up to 1 month. Thaw in the fridge before serving.
Equipment You’ll Need
To make this recipe a breeze, have a stand mixer or hand mixer ready for whipping the cream cheese and pudding. A 9×13-inch baking dish works perfectly for layering, and a rubber spatula will help you spread each layer evenly. Don’t forget a sharp knife for chopping pecans and a whisk for mixing the pudding!
Layered Lemon Dessert (Lemon Delight) Recipe
Ingredients
- 1 cup flour
- ¾ cup chopped pecans
- ½ cup butter, softened
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 8 ounces Cool Whip, thawed, divided
- 2 (3.4 ounce) lemon instant pudding mix
- 2 ⅔ cups milk
Instructions
- Preheat the oven to 375F.
- Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 11 x 8-inch baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool.
- Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners’ sugar and beat until mixture is light and fluffy.
- Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust.
- Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with the remaining whipped topping. Sprinkle with remaining pecans. Chill, covered, for 1 hour. Store any leftovers in the refrigerator.