Delight your taste buds with a nostalgic twist.
Explore this fantastic Lemon Layered Pudding Cheesecake Bars recipe that's been passed down through generations, and learn how to make a zesty, sweet treat that's sure to become a family favorite.
How To Make Lemon Layered Pudding Cheesecake Bars
Let's start with the foundation of this mouthwatering masterpiece: the graham cracker crust. It's as easy as pie! (Well, actually, it's even easier.) Just grab some graham crackers and crumble them into crumbs. Grandma liked to use about 7-8 crackers for this part. Mix them up with a little melted butter and sugar, then press this sweet, crumbly concoction into an 8x8 pan. Voila! You've got the base ready to roll.
Now, we move on to the Lemon Cream Pudding Layer. It's like sunshine in a can. Grandma used Comstock Lemon Cream Pudding Pie Filling for this, but if you're feeling adventurous, you can whip up some instant lemon pudding from a box. Spread two-thirds of this lemony goodness on top of your graham cracker crust, and save the remaining third for the cheesecake layer. That lemony layer is like a burst of citrusy joy!
And now, for the cheesecake layer – my personal favorite. Take a package of Philadelphia Brick Cream Cheese, let it soften up to a creamy dreamy state. Then, mix it with some powdered sugar until it's smooth and heavenly. Add in that last bit of lemon pudding, plus the zesty duo of lemon juice and zest. It's like a lemony symphony in your mouth! Now, for the magic touch – fold in some whipped cream, either the homemade kind or the convenient Cool Whip. Beat it all together until it's fluffy and delightful, then gently spoon it onto your lemon pudding layer.
Now, here comes the hard part, my friends - the waiting game. Pop that pan into the fridge and let it chill for a solid 3 hours. I know, I know – patience is a virtue, but it's oh-so-worth-it!
When it's time to serve, you can go all out with some extra whipped cream swirls and a few zesty lemon slices for that finishing touch. It's all about making your dessert look as good as it tastes.
So, there you have it, a little slice of my family's tradition: Grandma's Lemon Layered Pudding Cheesecake Bars. These bars are perfect for family gatherings, potlucks, or simply indulging in a sweet treat on a cozy evening. The zingy lemon and creamy cheesecake layers will have you coming back for more. Give it a try, and let the flavors of the past brighten up your present.
Lemon Layered Pudding Cheesecake Bars Recipe
INGREDIENTS
Graham Cracker Crust
- 1 cup graham cracker crumbs or 1 ready-to-use Graham Pie Crust (7-8 graham crackers crushed into crumbs)
- 3 ½ tablespoons butter melted
- 2 tablespoons sugar
Lemon Cream Pudding Layer
- 1 21 oz. can Comstock Lemon Cream Pudding Pie Filling (Can also prepare instant lemon pudding according to package on box)
Lemon Cheesecake Fluff Layer
- 1 pkg Philadelphia Brick Cream Cheese softened
- Remainder of Comstock Lemon Cream Pudding Pie Filling
- ⅓ cup powdered sugar add more if want sweeter
- 1 lemon juice & zest
- 1 cup whipping cream + ⅓ powdered sugar or 8 oz. tub whipped cream, like Cool Whip
- Additional: Whipped cream / lemon slices if desired.
INSTRUCTIONS:
Graham Cracker Crust
- Mix together the melted butter, graham crackers crumbs and sugar together and press in an 8x8 pan.
Lemon Cream Pudding Layer
- Spread ⅔ of the can of pudding on top of graham cracker crust and reserve ⅓ for the cheesecake layer.
Lemon Cheesecake Fluff Layer
- If you are using whipping cream, add powdered sugar and beat together using mixer until you get stiff peaks. Place whipped cream in a bowl, set aside.
- Using mixer, beat cream cheese and powdered sugar until smooth and creamy. Add in remainder of lemon pudding, then add in lemon juice and lemon zest and mix together. Add in whipped topping and beat until all mixed together and spoon on top of lemon pudding.
Chill for 3 hours. Top with more whipped cream / lemon slices if desired.
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