This lemon pudding recipe is based upon one for banana pudding. Unlike my other recipe, this one does not require any cooking, making it a great dessert to make on a very hot summer day.
I use an instant pudding that I buy at a bulk food store, but I assume that the boxed, brand named version is very similar. I don’t feel like the pudding has enough of the acidic lemon tartness that I want, so I add fresh lemon zest and juice. I found the pudding to be cloyingly sweet on my first attempt, so I add less of sweetened condensed milk called for in the banana pudding recipe.
Although this lemon pudding can be made very easily using frozen whipped topping, it can also be made with whipped cream. If using whipped cream, make sure to add a stabilizer, like Whip It, to the cream before it is fully whipped.
Easy Lemon Pudding
Ingredients
- 8 oz. cream cheese, room temperature
- 1/2 to 2/3 c. +/- sweetened condensed milk
- 2 small boxes or 6 oz. instant lemon pudding mix
- 1/4 tsp. salt
- 2 c. milk, cold
- 2 lg. lemons, juice and zest
- 8 oz. tub of whipped topping (ie. Cool Whip), thawed
- lemon cookies or wafers
Instructions
- Beat the cream cheese using an electric or stand mixer until light and fluffy.
- Add the condensed milk and continue to beat.
- Scrape the sides of the bowl and add the pudding and salt.
- On a lower speed, slowly add milk until thick enough to not splash out then increase speed of mixer.
- When thickened, add lemon juice and zest.
- Mix until the pudding is smooth and thick.
- Fold in 4 oz. (1/2 the container) of whipped topping.
- Place a layer of cookies on the bottom and sides of the dish you want to serve it in.
- Add one half of the pudding (unless using a 9 x 13" dish then add all of the pudding).
- Add another layer of cookies and the remaining pudding(unless using a 9 x 13" dish).
- Top with the remaining whipped topping.
- You can add lemon zest, candied lemon peel, lemon cookie crumbles, etc. to decorate the top, if desired.
- Refrigerate before serving.
Notes
Whipped heavy cream with desired amount of sugar and a stabilizer (Whip It, cornstarch, etc.) can be used instead of whipped topping (Cool Whip). One cup of heavy whipping cream (8 oz.) will give you about 2 cups whipped cream.
