Layered Lemon Dessert (Print Version)
# Ingredients:
→ Crust
01 -
Melted salted butter, ½ cup
02 -
32 cookies with lemon filling
→ Filling
03 -
Softened cream cheese, 8 oz
04 -
1/3 cup regular white sugar
05 -
2 cups of room-temp sour cream
06 -
One cup of cold heavy cream
07 -
16 oz of whipped topping, kept separate
08 -
21 oz of premade lemon pie filling
09 -
1/4 cup freshly squeezed lemon juice
10 -
Vanilla pudding mix, 3½ tbsp divided
→ Garnish
11 -
Optional: crushed sandwich cookies with lemon filling
12 -
Optional: grated lemon peel
# Instructions:
01 -
Lay parchment paper in a 9x13 pan or lightly mist it with baking spray to avoid sticking.
02 -
Pulse the cookies in your food processor until crumbled up fine. Blend in the butter until it clumps a bit, then press it flat along the bottom of your prepped pan.
03 -
Start by whipping together cream cheese and sugar until smooth. Stir in sour cream to combine well. Gently fold in 2 cups of whipped topping. Spread this cream mixture evenly onto the crust.
04 -
Combine lemon pie filling, lemon juice, and heavy cream until it’s creamy. Stir in 2½ tbsp of pudding mix until it thickens slightly. Cover the creamy layer evenly with this lemon mixture.
05 -
Stir the last tablespoon of pudding mix into the remaining whipped topping so it firms up a bit. Spread this over the lemon layer so it’s smooth across the surface.
06 -
Wrap the whole pan with some plastic to cover. Let it chill in the fridge for a few hours or leave it overnight to firm up better.
07 -
Right before eating, sprinkle on some lemon zest and crumbled cookies if you’d like. Slice into squares and enjoy it cold.
# Notes:
01 -
Letting this chill overnight works best to keep the layers from falling apart.