Creamy/Dreamy Lemon Dessert *

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This comes pretty close to enjoying
the likes of a Lemon Pie (without it being in
a pie plate with a traditional kind of pie crust).
I want this “cool dessert” on a summer day when it’s
in the 90’s with an equal % of humidity.   BUT!,…
I also want this on a winter day right here
when it is -30°.  In other words, I’ll take this…
Read through the recipe before you start.

I’ll say up front that I prefer to use real whipping cream in place of the Cool Whip.   IF you choose to NOT use Cool Whip, you may need a total of 2-3 of the 8 oz. cartons of whipping cream.

Below, for the third layer, the “lemon” layer, I list two options: This recipe can be made more quickly with INSTANT Lemon Pudding & Pie Filling, OR, you can do as I did, and use the “COOK & SERVE” Lemon Pudding & Pie Filling– following the directions according to what is on each box.


  1. 1 and 1/2 cup all-purpose flour
  2. 3/4 cup chopped pecans (plus another 2 tablespoons chopped pecans saved for garnishing top IF desired)
  3. 3 Tablespoons granulated sugar
  4. 1 and 1/2 stick butter (or 3/4 cup) , softened to room temperature

Combine the above four ingredients, blending well.  Press into the bottom of a “non-stick sprayed” 9 x 13-inch pan (or, glass dish).  Bake at 375-degrees for between 15 and 20 minutes OR, depending on your oven, until only lightly browned.  Set aside to cool.  (Since this is the only part of this recipe that is baked, I like to make this the night before I need it, keeping it tightly covered after it cools.)


  1. 2 of 8 oz. packages cream cheese, softened to room temperature.
  2. 2 cups confectioners (powdered) sugar, SIFTED or run through a screen.
  3. 1/2 of a 16 oz. Cool Whip (save the other 1/2 for the fourth layer).
  • Place cream cheese in mixing bowl.  Beat with an electric mixer until fluffy.
  • Add the SIFTED confectioners sugar and beat until all is light and fluffy.
  • Add the first 1/2 of the 16 oz. Cool Whip.  Fold in evenly and gently.
  • Spread this mixture over the pre-baked and cooled crust.


(Including TWO options for the layer of lemon)

Option One:  2 of the 4.3 oz. (large) boxes of “COOK & SERVE” Lemon Pudding & Pie Filling prepared exactly as instructed on the package, but with using 1/4 cup less water than what is called for, making it a thicker mixture.  Again, follow the instructions perfectly, including the “medium heat”, and using a “wire whisk” to eliminate lumps.    Be careful because when it reaches the boiling state, it likes to “spit hot stuff” at you!  When done, put into a container, cover with something like plastic wrap or sheet of parchment paper to keep top surface from drying out while it COOLS.    Once it cools, spread it over the “SECOND LAYER” (above).

Option Two:   4 of the 3.4 oz (small) boxes of “INSTANT” Lemon Pudding and Pie Filling, prepared in a large mixing bowl and according to directions on the box, but with using a total of 5 cups of milk.  Spread it over the “SECOND LAYER” (above).


  1. The last 1/2 of the 12 oz. Cool Whip used in the Second Layer (above)
  • Spread this Cool Whip over the layer of Lemon Pudding & Pie Filling.



  1. Optional:  Garnish the top with a very light sprinkling of the extra chopped pecans listed in the “crust section” (above).
  • Chill, covered, for at least one hour.  Store any leftovers in the refrigerator.
With pecan topping, or,… without…
* A long time ago, I started out with a recipe similar to what’s posted on but I’ve since changed this in a number of ways– especially with the type of pudding options; Cool Whip vs. cream option; and, because the original recipe was to fill a “smaller dish”,  I changed the ingredient amounts to fit in and fill my 9 x 13″ dish.

Source Recipe:

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