Light & Creamy Layered Lemon Cheesecake
"I am not a big cheesecake fan, but this is absolutely scrumptious! It is definitely one of my favorite desserts. I can never get enough of it. An added bonus is that it is super-easy to make! It's not at all tart, as some lemon recipes are, and the cream cheese flavor is just enough. Delicious!
It's perfect for pot-lucks, get-togethers...anything!
It does require refrigeration before serving; cook time includes refrigeration time."
photo by Outta Here
- Ready In:
- 1hr 35mins
- Ingredients:
- 9
- Yields:
-
1 pan
ingredients
-
Bottom Layer
- 1 cup flour
- 1⁄2 cup margarine
- 1⁄4 cup nuts, chopped
-
Second Layer
- 8 ounces cream cheese
- 1 cup powdered sugar
- 9 ounces Cool Whip
-
Third Layer
- 2 (3 1/2 ounce) packages jell-o instant lemon pudding
- 3 cups milk
-
Top Layer
- 9 ounces Cool Whip
directions
- To make bottom layer:.
- Mix flour, margarine, and chopped nuts together and spread evenly in 9" x 13" x 2.5" pan.
- Bake 15 minutes on 350 degrees.
- Cool.
- To make second layer:.
- Blend cream cheese, powdered sugar, and Cool Whip in mixer.
- Spread over crust.
- To make third layer:.
- Mix pudding according to package directions (using 3 Celsius milk for 2 packages) and pour immediately into pan.
- To make top layer:.
- Spread remaining 9 oz. Cool Whip on top of other layers.
Questions & Replies
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Reviews
-
This is really easy to make, and has such a great, light lemony flavor. The crust is great, and without sugar! I used pecans. I also made this lighter by using light cream cheese, and used Splenda instead of powdered sugar, and sugar-free pudding mix. I cut recipe in half and made it in a 8-inch cake pan. I am going to make it with chocolate pudding next time! Thanks for posting.
