Lemon Cream Dessert that is a perfect balance of tangy lemon and creamy sweetness—melt-in-your-mouth goodness! It’s simple, refreshing, and totally irresistible. I’ve already made it twice since I printed the recipe just a few days ago, and I’m definitely making a double batch next time!Ingredients:For the crust:1 1/2 cups graham cracker crumbs1/4 cup sugar1/2 cup butter (melted)For the filling:1 package (8 oz) cream cheese, softened1 cup powdered sugar1 container (8 oz) whipped topping1 package (3.4 oz) instant lemon pudding mix2 cups cold milkZest of 1 lemon (for garnish)Instructions:Prepare the crust: In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Set aside.Make the filling: In a mixing bowl, beat the cream cheese with powdered sugar until smooth. Fold in the whipped topping.Add the lemon pudding: In another bowl, whisk together the lemon pudding mix with the cold milk. Stir in the cream cheese mixture until combined.Assemble: Pour the filling over the graham cracker crust and spread evenly. Chill in the fridge for at least 4 hours or overnight for best results.Serve: Before serving, sprinkle with lemon zest for a fresh touch.This dessert is sure to impress everyone, and it’s so easy to make! 🍋
Lemon Cream Dessert
