Layered Lemon Pudding Cups
These Layered Lemon Pudding Cups are a cool, refreshing dessert made with creamy layers and bright lemon flavor. Served in individual cups, they’re perfect for spring and summer gatherings, Mother’s Day, or anytime you want an easy make-ahead dessert.
With a buttery crust, smooth cream cheese layer, and light lemon pudding, this dessert is both simple to prepare and beautiful to serve.
Why You’ll Love This Recipe
- Easy make-ahead dessert
- Light, creamy, and refreshing
- Perfect for parties and gatherings
- Individual servings make it easy to serve
- Great for spring and summer
Perfect for Entertaining
These Layered Lemon Pudding Cups are perfect for serving on dessert boards, including my Lemon Dessert Board, where they add a bright and refreshing option among other sweet treats. Some other delicious lemon recipes Lemon Cream Cheese Cake Bars
and Mini Citrus Bundt Cake.
How to Make Layered Lemon Pudding Cups
- Preheat oven to 350°F.
- Combine butter, flour, sugar, and pecans. Press into a baking dish and bake.
- Spoon crust into individual cups and let cool.
- Beat cream cheese, sugar, and vanilla. Fold in whipped topping and layer into cups.
- Mix pudding with milk and spread over cream layer.
- Refrigerate until set.
- Add whipped topping just before serving.
Recipe Tips
- Let the crust cool completely before adding layers
- Use room temperature cream cheese for a smooth texture
- Chill before serving for best results
Variations
- Add fresh berries between layers
- Use vanilla or cheesecake pudding for a twist
- Top with crushed cookies or toasted coconut
How to Store Layered Lemon Pudding Cups
- Cover and refrigerate for 2–3 days
- Add topping just before serving
Frequently Asked Questions
Can this be made in a large dish instead of cups?
Yes! You can layer everything in a 9×13 dish and serve it. I have made it several times like this.
Can this be made ahead?
Yes, this is a great make-ahead dessert. Prepare it the day before and store in the refrigerator.
This recipe was shared on Weekend Potluck @ Sweet Little Bluebird.
LAYERED LEMON PUDDING CUPS
Ingredients
- CRUST LAYER
- 1 1/2 sticks butter softened
- 1 1/2 cups all-purpose flour
- 1 cup pecans chopped
- 2 Tablespoons sugar
- CREAM CHEESE LAYER
- 8 oz cream cheese softened
- 1 cup confectioner sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (thawed) (Cool-Whip) from a frozen 8oz container
- PUDDING LAYER
- 2 (3.4oz) boxes instant lemon pudding
- 3 cups whole milk
- TOPPING
- whipped topping (thawed) (from remaining 8oz container)
Instructions
- Preheat oven 350 degrees F.
- Place the butter, flour, sugar, and pecans in a large mixing bowl. Combine ingredients well, using a fork or pastry cutter. Press into the bottom of a 9x13 inch baking dish. Bake for 15 minutes. Remove from oven and spoon the crust evenly between small serving cups. Fill the crust about 1 inch up the container. Set cups aside to cool. (my cups were 6oz each)
- In a large mixing bowl, using an electric mixer, beat together the cream cheese, confectioner sugar, and vanilla until combined. Gently fold in the 1 cup of whipped topping. Divide this evenly between the dessert cups. I dropped it in by using a teaspoon and gently spreading it with a very small spoon. Place in refrigerator for about 15-20 minutes.
- In a large size mixing bowl, beat together the pudding and milk for about 5 minutes, until starts to thicken. Spread evenly over the cream cheese layer. Refrigerate until ready to serve.
- Add a dollop of whipped topping on each cup just prior to serving. May place in a pastry bag with a large star tip for extra touch.
Notes
- Allow the crust layer to cool completely before spreading the cream cheese layer. This will keep the crust from mixing into the cream cheese.
- The cream cheese layer will spread easier if cream cheese is at room temperature.
- Cover the dessert glasses with Cling Wrap and keep in the refrigerator for 2-3 days total.
- Add the topping just prior to serving.
