Name: Layered Lemon Dessert (Lemon Delight) Recipe
Prep time: 75 min
Cook time: 15 min
Total time: 90 min
Ingredients: 1 cup flour; ¾ cup chopped pecans; ½ cup butter (softened); 8 ounces cream cheese (softened); 1 cup powdered sugar; 8 ounces Cool Whip (thawed, divided); 2 (3.4 ounce) lemon instant pudding mix; 2 ⅔ cups milk

This delicious layered lemon delight is the perfect mix of sweet, tangy, and fluffy with a little bit of crunch. It is the perfect summer dessert recipe!

Layered Lemon Dessert (Lemon Delight) Recipe

I am always looking for fresh and light dessert for the summer time and this layered lemon delight hits the nail on the head. It is soo good. It’s actually a very popular dessert recipe of ours. After you try it, it might even become your favorite family dessert recipe!

A slice of Layered Lemon Dessert on a white dish

My mom used to make something like it all the time during the summer, a similar type of layered lemon dessert. I wanted to remake it with a little bit more of a crunch which is where the chopped pecans come into play.

The pecans give this recipe even more depth to the flavor profiles. It makes it so tasty, that it’s hard to only have one piece of the lemon delight dessert.

If you love lemon desserts as much as I do, then make sure you make our Lemon Bar Cookie Cups Recipe, Lemon Raspberry Bars Recipe, and of course our classic Easy Lemon Sheet Cake Recipe.

Ingredients Needed For This Layered Lemon Delight Recipe:

Flour
Chopped pecans
Butter
Cream cheese
Powdered sugar
Cool Whip
Lemon instant pudding mix
Milk

How To Make This Layered Lemon Delight Recipe:

When making this layered lemon dessert begin by preheating the oven to 375 degrees.

medium-sized mixing bowl with flour, ½ of the chopped pecans, and the softened butter

Then in a medium-sized mixing bowl combine the flour, ½ of the chopped pecans, and the softened butter and mix everything together until it is well combined.

Pecan and flour mix pressed into a baking dish

Now, gently press the flour and pecan mix into the bottom of an 11×8 inch baking dish. Make sure to press it out until it reaches each side.

Then, bake the crust in the oven until it is lightly browned. This should take about 15 minutes or so.

Once the crust is done, let it sit for a bit to let it cool down.

While the crust is cooling, beat the softened cream cheese in a medium mixing bowl with a hand mixer on medium speed until it is soft and fluffy.

Next, add in the confectioners’ sugar (aka powdered sugar) and continue beating it together until the mix becomes light and fluffy again.

Folding whip cream into cream cheese mixture

Now, add in one cup of the cool whip to the cream cheese mixture and fold it in gently until it is well combined.

Once that is done and the crust has cooled off, spread the cream filling over top of the crust evenly.

Next you need to combine the lemon instant pudding mix and the milk together in a medium bowl and beat it with a hand mixer until it has thickened up.

Spread Lemon Pudding Mixture over cream cheese mixture

Spread the lemon pudding mix over top of the cream cheese layer evenly.

Now just use the remaining cool whip to create the final creamy layer.

Layered Lemon Dessert with pecans sprinkled on top in baking dish

Then sprinkle the remaining chopped pecans on top and let the layered dessert chill, covered in the fridge for at least an hour.

Also be sure to store this in the fridge when it is not being served.

Layered Lemon Dessert in dish missing one square

To Make This Popular Dessert Recipe You Will Need:

11×8 inch baking dish (THIS one works great and is super cute!)
Hand mixer
Spatula
Aluminum foil

ADD A PREPARE/MENU PLAN CALLOUT HERE

hand holding a phone that displays how to use the Prepear app for meal planning and grocery shopping

“I have so much time!” -No mom ever

Let us give you your time back. With the Six Sisters’ Meal Plans, we do the dinner planning, grocery ordering, and then all you have to do is decide whether to pick them up or have them delivered.

Get My Meal Plans NOW!

Dairy Free Pudding…Is it Possible?!

While there are a lot of tricks to turn a recipe with dairy into something dairy free. However, pudding seems to be a difficult one.

But, Lindsay at Lindsay Blogs, find out the perfect way! Check out her blog about making almond milk pudding!

Want More Easy Dinner Ideas?

Join our email list today and we will send you a FREE ebook of our favorite dinner recipes – plus we will send you recipes each week to help make your dinner planning easier!

Join today by CLICKING HERE.

Have you checked out our YouTube channel? We show you how to make our favorite recipes right in our own kitchens!

Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!

Six Sisters Stuff Copycat Cooking Cook Book

This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks to dessert and everything in-between.

We are so excited to share these recipes with you. Order your copy today!

Six Sisters’ Stuff COPYCAT COOKING <—– Click here to order!

More Delectable Lemon Dessert Recipes You Need to Make:

Layered Lemon Dessert (Lemon Delight) Recipe

This delicious layered lemon delight is the perfect mix of sweet, tangy, and fluffy with a little bit of crunch.

Prep Time 1 15

Cook Time 15

Total Time 1 30

Save Print Pin

Ingredients

Equipment

Instructions

Preheat the oven to 375F.
Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 11 x 8-inch baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool.
Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners' sugar and beat until mixture is light and fluffy.
Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust.
Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with the remaining whipped topping. Sprinkle with remaining pecans. Chill, covered, for 1 hour. Store any leftovers in the refrigerator.

Notes

Be sure to store this in the fridge when it is not being served.

Nutrition

Calories: 292 kcal · Carbohydrates: 28 g · Protein: 6 g · Fat: 18 g · Saturated Fat: 9 g · Trans Fat: 1 g · Cholesterol: 39 mg · Sodium: 195 mg · Potassium: 180 mg · Fiber: 1 g · Sugar: 17 g · Vitamin A: 465 IU · Vitamin C: 1 mg · Calcium: 118 mg · Iron: 1 mg

Cuisine: American

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

A slice of Layered Lemon Dessert on a white dish with a fork

Be sure to not miss another recipe! Follow Six Sisters’ Stuff on Instagram|Facebook|Pinterest|YouTube

If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff.

Questions & Reviews

Monsterscircus says:

I don't need another dessert recipe, I think this one beats them all :-) thank you for sharing and hope you're all enjoying January :-)

Meghan says:

Dear Lord...you are killin me! Killin me! Sigh. This one is on the list of delactable things of your site to make!

teacherfirst64 says:

This has always been a favorite of mine as I was growing up. I can't make it because I would eat the whole pan! I have a friend that will make it once a year for us at Christmas time. That's the only time I'm allowed to have it!

Sugar Aunts says:

Now that is a perfect treat for treat day!! It looks so good. We may just need to make this ;)

JTR says:

That doesn't look like the pudding mix you combine with milk...that looks like the cooked pudding mix you make lemon meringue pie out of???

Danielle says:

That looks delicious!

Six Sisters says:

It is just milk. You don't use as much milk so it is a little thicker and more yellow. Hope this helps

Carolynn says:

The picture looks like it was really made with COOK n serve pudding mix cause it has the more clear look, sorta like lemon curd or lemon meringue pie filling. it doesn't look like it has milk in it as the lemon INSTANT pudding does! Maybe it is just the lighting, or photography, but, my instant lemon pudding never looks like that!

Carolynn says:

HaHa! I obviously didn't look at the previous comment; at least I know that I am not the only one that thought this...LOL!

Unknown says:

I have made this chocolate for years. Can also make it with coconut or butterscotch pudding. Lemon is a favorite of mine too but I don't do much lemon because I would eat it all.

I am like a couple others. The lemon pudding I have used is milky looking, not this clear pretty look.

Eric Pepple says:

Good lord this looks delicious, I am definitely going to have to try this. Thanks for sharing!

Sincerely,
Happy Valley Chow

Jodi Wilding says:

Wouldn't you be able to use the cook kind of pudding for this recipe? Is there a reason why not?

Six Sisters says:

You want instant pudding. You would have to totally change the recipe up if you use cook n serve pudding.

Six Sisters says:

Just be sure to follow the recipe and not the box directions. :)

MissCandiquik says:

omg - these look amazing and soo easy!

Lindsey Ramsdell says:

Made this for my hubby and he sat there eating it saying "Oh My" in between bites. When he was done he looked at me and said "Honey!" "You Can Definitely Make This As Much As You Want!"

Chris Bosker says:

Have you tried this with low fat cream cheese, whipped cream, or with sugar free pudding? Just wondering what that would do to the consistency.

Six Sisters says:

I don't think there would much difference with low fat cream cheese. As for the whipped cream and sugar free pudding, we haven't tried them. Hope this helps. :)

Shari Westercamp says:

I love this recipe, and always use low fat cream cheese and light cool whip. It turns our great! Also, I make a homemade lemon pudding and it puts it over the top! I love your website! Thanks for all the great recipes!

Jackie Price says:

Love this recipe! It is a big favorite at our house! Thanks so much!

Irene Shaul says:

That is definitely not instant lemon pudding. I make the instant lemon for my husband and it is not clear yellow like that.

Kristen says:

Making this now and it is not turning out right by combining the instant lemon pudding with milk, does NOT thicken (:

Shirley says:

I would like to make it in a 9x13 pan. Anyway I can do this?

Cyd says:

You are fine to make this in a 9 x 13 inch pan. Each layer will not be as deep. Be sure to watch the crust layer that cooks. It may not take as long to cook.

Nancy says:

Where do you find an 8 x 11 pan? I have 7 x 11 pans. The only place I found one was on Amazon for $25!!!!!!

Cyd says:

7 x 11 will work fine too!

Carol says:

I'm going to make this soon! It looks delicious! I made one almost the same using a can of pumpkin and everyone loved it.....but we have a granddaughter who doesn't like pumpkin, so I was hoping to find something to replace the can of pumpkin. Butterscotch sounds good too! I'm new to pinterest, but have been finding so many tasty and fun things to pin!

Teresa says:

Made this recipe for my husband who loves anything made with lemons. Fantastic! I used low fat cream cheese and instant lemon pudding . Taste and texture were great. Thanks.

Sharon says:

I've always made it with chocolate pudding too. My sister has made it with butterscotch pudding, but I've never thought that was as good as the chocolate....but I LOVE lemon, so I will have to give this version a try.

kathy says:

We are nut allergic here so would a graham crust do for the bottom ok do you think? Am planning to try with it.

Carole says:

Can this be frozen ahead of time?

Cyd says:

This should freeze well in an airtight freezer container.

Nellie says:

Can you mix up dream whip instead of cool whip

Cyd says:

Hi Nellie, We have not tried Dream Whip in this luscious lemon delight. So not sure how it would all turn out.

Debbie Humphrey says:

I'm thinking ground up golden oreos would be good to use for the crust with melted butter, just not sure about how many cookies to use

DELANNA Thomas says:

How long will this dessert last in the refrigerator?

Momma Cyd says:

It should be great for about 3 days.

Join The Discussion

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Monsterscircus says:

I don't need another dessert recipe, I think this one beats them all :-) thank you for sharing and hope you're all enjoying January :-)
Meghan says:

Dear Lord...you are killin me! Killin me! Sigh. This one is on the list of delactable things of your site to make!
teacherfirst64 says:

This has always been a favorite of mine as I was growing up. I can't make it because I would eat the whole pan! I have a friend that will make it once a year for us at Christmas time. That's the only time I'm allowed to have it!
Sugar Aunts says:

Now that is a perfect treat for treat day!! It looks so good. We may just need to make this ;)
JTR says:

That doesn't look like the pudding mix you combine with milk...that looks like the cooked pudding mix you make lemon meringue pie out of???
Danielle says:

That looks delicious!
Six Sisters says:

It is just milk. You don't use as much milk so it is a little thicker and more yellow. Hope this helps
Carolynn says:

The picture looks like it was really made with COOK n serve pudding mix cause it has the more clear look, sorta like lemon curd or lemon meringue pie filling. it doesn't look like it has milk in it as the lemon INSTANT pudding does! Maybe it is just the lighting, or photography, but, my instant lemon pudding never looks like that!
Carolynn says:

HaHa! I obviously didn't look at the previous comment; at least I know that I am not the only one that thought this...LOL!
Unknown says:

I have made this chocolate for years. Can also make it with coconut or butterscotch pudding. Lemon is a favorite of mine too but I don't do much lemon because I would eat it all.

I am like a couple others. The lemon pudding I have used is milky looking, not this clear pretty look.
Eric Pepple says:

Good lord this looks delicious, I am definitely going to have to try this. Thanks for sharing!

Sincerely,
Happy Valley Chow
Jodi Wilding says:

Wouldn't you be able to use the cook kind of pudding for this recipe? Is there a reason why not?
Six Sisters says:

You want instant pudding. You would have to totally change the recipe up if you use cook n serve pudding.
Six Sisters says:

Just be sure to follow the recipe and not the box directions. :)
MissCandiquik says:

omg - these look amazing and soo easy!
Lindsey Ramsdell says:

Made this for my hubby and he sat there eating it saying "Oh My" in between bites. When he was done he looked at me and said "Honey!" "You Can Definitely Make This As Much As You Want!"
Chris Bosker says:

Have you tried this with low fat cream cheese, whipped cream, or with sugar free pudding? Just wondering what that would do to the consistency.
Six Sisters says:

I don't think there would much difference with low fat cream cheese. As for the whipped cream and sugar free pudding, we haven't tried them. Hope this helps. :)
Shari Westercamp says:

I love this recipe, and always use low fat cream cheese and light cool whip. It turns our great! Also, I make a homemade lemon pudding and it puts it over the top! I love your website! Thanks for all the great recipes!
Jackie Price says:

Love this recipe! It is a big favorite at our house! Thanks so much!
Irene Shaul says:

That is definitely not instant lemon pudding. I make the instant lemon for my husband and it is not clear yellow like that.
Kristen says:

Making this now and it is not turning out right by combining the instant lemon pudding with milk, does NOT thicken (:
Shirley says:

I would like to make it in a 9x13 pan. Anyway I can do this?
Cyd says:

You are fine to make this in a 9 x 13 inch pan. Each layer will not be as deep. Be sure to watch the crust layer that cooks. It may not take as long to cook.
Nancy says:

Where do you find an 8 x 11 pan? I have 7 x 11 pans. The only place I found one was on Amazon for $25!!!!!!
Cyd says:

7 x 11 will work fine too!
Carol says:

I'm going to make this soon! It looks delicious! I made one almost the same using a can of pumpkin and everyone loved it.....but we have a granddaughter who doesn't like pumpkin, so I was hoping to find something to replace the can of pumpkin. Butterscotch sounds good too! I'm new to pinterest, but have been finding so many tasty and fun things to pin!
Teresa says:

Made this recipe for my husband who loves anything made with lemons. Fantastic! I used low fat cream cheese and instant lemon pudding . Taste and texture were great. Thanks.
Sharon says:

I've always made it with chocolate pudding too. My sister has made it with butterscotch pudding, but I've never thought that was as good as the chocolate....but I LOVE lemon, so I will have to give this version a try.
kathy says:

We are nut allergic here so would a graham crust do for the bottom ok do you think? Am planning to try with it.
Carole says:

Can this be frozen ahead of time?
Cyd says:

This should freeze well in an airtight freezer container.
Nellie says:

Can you mix up dream whip instead of cool whip
Cyd says:

Hi Nellie, We have not tried Dream Whip in this luscious lemon delight. So not sure how it would all turn out.
Debbie Humphrey says:

I'm thinking ground up golden oreos would be good to use for the crust with melted butter, just not sure about how many cookies to use
DELANNA Thomas says:

How long will this dessert last in the refrigerator?
Momma Cyd says:

It should be great for about 3 days.