Happy Monday! I hope you all had a great weekend!
My cousin and her daughter were visiting from CA last week, so we've been soaking up the time with friends and family before summer comes to an end!
We had dinner with friends last night and I needed to make something light for dessert. Immediately I thought of my mom's Lemon Pudding Bars and wondered why on earth on hadn't made them yet this summer. They're the perfect summer dessert - light, cool, satisfying and not too sweet.
This is one of those dishes that's been gracing the tables at potlucks forever. My mom makes both a lemon version and a chocolate version, but the recipe is basically the same. For the chocolate version, just swap lemon pudding for chocolate and the flour for graham cracker crumbs or crushed Oreo's for the crust.
Lemon Pudding Bars
1 cup flour
1 stick of butter (room temp)
1/2 cup finely chopped nuts (optional – I use pecans or walnuts)
Cut butter into flour until well mixed. Press into a 9 x 13 pan.
Bake 12-15 minutes at 375 degrees.
Place pan on a cooling rack and allow to cool completely.
1 cup powdered sugar
(1) 8 oz cream cheese (softened)
1 cup cool whip
Carefully mix powdered sugar and cream cheese.
Beat until creamy.
Fold in cool whip.
Spread on cooled rust.
2 small boxes of instant lemon pudding
3 cups milk
Combine two packs of instant lemon pudding with 3 cups of milk. Whisk for 2 minutes.
Spread over cream cheese mixture. Cover and refrigerate.
Once the pudding layer has set, top with a layer of cool whip. Refrigerate for at least 1 hr before serving. Top with chopped nuts, mini chocolate chips, or lemon zest, if desired.
If you like a thicker crust, you can simply double the crust ingredients and add a few minutes to the cooking time.
to download a printable version of the recipe.
You better believe we'll be snacking on the leftovers here today! Hope you're all savoring those last days of summer....or at least surviving the back to school prep!
Thanks so much for reading! We would love to hang out!