Incredible Lemon Lush Lasagna Cake!
A refreshing and decadent lemon dessert layered with a buttery crust, creamy cheese filling, tangy pudding, and whipped topping.
Equipment
- 9x13 inch baking dish or similar sized dish
Ingredients
Crust
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 0.25 cup nuts (pecans or walnuts) chopped finely
- 0.5 cup unsalted butter softened
Cream Cheese Layer
- 1 package (8 oz) cream cheese softened
- 1 cup granulated sugar
- 1 lemon zest
- 1 lemon juice
- 1 container (8 oz) whipped topping thawed
Pudding Layer
- 2 boxes (3.4 oz each) instant lemon pudding
- 3 cups cold milk
Top Layer
- 1 container (8 oz) whipped topping thawed
Garnish
- 1 lemon zest
- 1 lemon slices
Instructions
- Prepare the crust: Combine flour, sugar, and nuts. Cut in softened butter until mixture resembles coarse crumbs. Press into the bottom of a 9x13 inch baking dish.
- Make the cream cheese layer: Beat cream cheese and sugar until smooth. Add lemon zest and juice; mix well. Gently fold in thawed whipped topping.
- Prepare the pudding layer: In a separate bowl, whisk together instant pudding mix and cold milk until smooth and thickened. Let it sit for a few minutes to set slightly.
- Assemble the cake: Spread the cream cheese mixture evenly over the crust. Top with the pudding layer, spreading it evenly.
- Add the top layer: Spread the remaining thawed whipped topping over the pudding layer.
- Chill: Refrigerate for at least 2 hours to allow the cake to set completely.
- Garnish: Before serving, garnish with lemon zest and lemon slices.
Notes
This recipe can be made ahead of time and stored in the refrigerator for up to 3 days.