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Luscious No-Bake 4-Layer Lemon Dessert Recipe

Luscious No-Bake 4-Layer Lemon Dessert

A cool, creamy lemon dessert with four irresistible layers: graham-cracker crust, sweetened cream cheese, lemon pudding, and whipped topping. This easy make-ahead treat sets in the refrigerator and needs no oven.
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Prep Time 25 minutes
Total Time 4 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 1 1/2 cups Graham-cracker crumbs
  • 1/4 cup Granulated sugar
  • 6 tablespoons Unsalted butter, melted
Cream-Cheese Layer
  • 8 ounces Cream cheese, softened to room temperature
  • 1 cup Confectioners’ sugar
  • 1 cup Whipped topping
Lemon-Pudding Layer
  • 2 boxes, 3.4 ounces each Instant lemon pudding mix
  • 3 cups Cold whole or 2% milk
Top Layer
  • 8 ounces Whipped topping
Optional Garnish
  • As needed Finely grated lemon zest, lemon slices, or reserved graham-cracker crumbs

Method
 

Step-by-Step
  1. Combine the graham-cracker crumbs, granulated sugar, and melted unsalted butter. Press the mixture firmly and evenly into the bottom of a 9 x 13-inch baking dish, paying special attention to the edges, then refrigerate while preparing the other layers.
  2. Beat the room-temperature cream cheese with the confectioners’ sugar until smooth and lump-free. Fold in 1 cup of whipped topping, then spread this creamy mixture evenly over the chilled crust.
  3. Whisk the two instant lemon pudding mixes with 3 cups of cold whole or 2% milk for about 2 minutes, until thickened. Let the pudding stand for several minutes if needed, then spread it carefully over the cream-cheese layer.
  4. Spread the remaining 8 ounces of whipped topping over the lemon pudding. Cover the pan and refrigerate for at least 4 hours, or chill overnight for the best texture and cleanest slices.
  5. Add finely grated lemon zest, lemon slices, or reserved graham-cracker crumbs immediately before serving if desired. Cut the chilled dessert into approximately 12 to 16 portions and serve cold.

Notes

Use softened cream cheese and cold milk for the best consistency. Chill overnight when possible so the crust firms, the pudding sets fully, and the layers slice neatly. Keep leftovers covered and refrigerated.