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LEMON DELIGHTis one of those classic dessertsthat everyone loves. This lemon delight recipe is made with instant lemon pudding and Cool Whip and has a pecan crust.Don’t let the 4 layers intimidate you! This dessert is super-easy to make, and perfect for all occasions!
Everyone LOVES this easy, layered lemon dessert. I think one of the reasons it’s so popular is because it’s one of those classic desserts that’s easy to make, but takes you right back to your childhood. Kind of like my no-bake blueberry cheesecake.
Lemon Delight has been a favourite in my family for years. It often makes an appearance at family get-togethers and holiday gatherings, and it always goes fast.
It’s alight and refreshing dessert which is always nice after a big meal. And it’s so pretty.
Don’t let all those layers fool you. It’s super-easy to make!
Mmmm…. My mouth is watering. I’m such a sucker for anything with lemon and cream cheese!
Ingredients for Lemon Delight
Get the printable recipe at the bottom of this post.
Pecan Crust:
- 1 cup flour
- 1/2 cup ground or very finely chopped pecans
- 1/4 cup butter, melted
Lemon Delight Layers:
- 8 oz. cream cheese
- 2½ cups thawed Cool Whip (or homemade Cool Whip – see note below)
- 2 small pkgs instant lemon pudding (roughly 99 grams each)
- 1 tbsp lemon juice (optional, but I like the tartness it provides)
- 3 cups milk
- 1 cup icing sugar (also known as powdered sugar or confectioners sugar)
- 3 tbsp finely chopped pecans (to sprinkle on top)
Note: A thoughtful reader passed along this recipe for homemade Cool Whip for those of you who can’t find the name brand in your grocery stores, or for those of you who prefer to use a less processed whipped topping in your recipes.
How to Make Lemon Delight
Make your Crust:
Combine flour, chopped pecans and melted butter.
Make sure your pecans are either ground or chopped very finely. This will produce a crust that holds together nicely.
Stir these three ingredients until well-blended and crumbly.
Press this mixture into a 9 x 13 baking dish.
Bake at 350ºF for 15 minutes.
Cool completely.
Make your Layers
First Layer – Cream Cheese & Cool Whip
With electric beaters, mix the cream cheese and icing sugar until smooth and creamy.
Fold in 1 cup of Cool Whip or homemade Cool Whip, and spread over crust.
Note: If the crust for your lemon delight crust crumbles and separates when you’re spreading the cream cheese and cool whip layer over it, don’t panic!Your pecans were likely a bit too course (ask me how I know this).
Just work slowly (you may have to get your fingers in there) to spread the cream cheese layer as best as you can.
Second Layer – Lemon Pudding:
Whisk together the pudding packets and milk.
Add lemon juice and continue to stir until thick.
Spread pudding mixture over cream cheese layer.
Top Layer – Cool Whip and Pecans:
Spoon remaining Cool Whip over the lemon pudding layer.
Sprinkle finely chopped pecans over the Cool Whip.
Refrigerate for 4 hours before serving.
Even Better the Next Day!
I find that this recipe is even better the next day, so I like to make it a day or two in advance.
I hope your family enjoys this classic lemony dessert as much as mine does!
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Luscious Lemon Delight
This classic, layered lemon dessert is easy to make, and will take you right back to your childhood.
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: Dessert
Cuisine: American
Keyword: cool whip, layered dessert, Lemon Delight, lemon dessert, lemon recipe
Servings: 12
Calories: 282kcal
Author: Jackie Currie
Ingredients
Pecan Crust
- 1 cup flour
- 1/2 cup ground or finely chopped pecans
- 1/4 cup butter melted
Lemon Delight Layers:
- 8 oz. cream cheese
- 2½ Cups thawed Cool Whip link to homemade Cool Whip recipe below
- 2 small pkgs instant lemon pudding approx 99 grams each
- 1 tbsp lemon juice optional for extra tartness
- 3 cups milk
- 1 cup icing sugar aka powdered sugar or confectioners sugar
- 3 tbsp finely chopped pecans for topping
Instructions
Crust
Combine flour, chopped pecans and melted butter.
Make sure your pecans are either ground or chopped very finely so crust holds together nicely.
Stir together until well-blended and crumbly.
Press into a 9 x 13 baking dish.
Bake at 350ºF for 15 minutes and let cool completely
Cream Cheese and Layer:
With electric beaters, mix the cream cheese and icing sugar until smooth and creamy.
Fold in 1 cup of Cool Whip and spread this mixture over crust, working slowly if crust crumbles easily.
Lemon Pudding Layer:
Whisk together the pudding packets and milk.
Add lemon juice and continue to stir until thick.
Spread pudding mixture over cream cheese layer.
Cool Whip Layer:
Spoon remaining Cool Whip over the pudding layer
Sprinkle a with finely chopped pecans.
Refrigerate for 4 hours before serving.
Nutrition
Calories: 282kcal | Carbohydrates: 26g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 133mg | Potassium: 161mg | Sugar: 16g | Vitamin A: 500IU | Vitamin C: 0.5mg | Calcium: 112mg | Iron: 0.7mg
Tried this recipe?Mention @happyhooligansblog or tag #happyhooligansblog!
If you’re looking for another lemon recipe that your family will love, try these zippy lemon scones from Meaningful Mama!
More Easy Recipes You’ll Love:
- Homemade Lemonade
- Black Forest Trifle
- Crazy Banana Cake
Jackie Currie
Jackie is a mom, wife, home daycare provider, and the creative spirit behind Happy Hooligans. She specializes in kids’ crafts and activities, easy recipes, and parenting. She began blogging in 2011, and today, Happy Hooligans inspires more than 2 million parents, caregivers and Early Years Professionals all over the globe.