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A creamy slice of layered lemon dessert on a white plate, garnished with fresh lemon zest and nuts.

4 Layer Lemon Dessert with Pecan Sandies Crust

This refreshing and easy-to-make dessert features a buttery pecan sandies crust, a creamy no-bake cheesecake layer, a tangy lemon pudding, and a light whipped topping. It's perfect for potlucks and family gatherings!
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 305
Ingredients Equipment Method Notes

Ingredients
  

For the Pecan Sandies Crust
  • 2 cups Pecan Sandies cookies crushed (approx. 1 standard 12 oz bag)
  • 1/2 cup unsalted butter melted
For the Cream Cheese Layer
  • 1 package cream cheese (8 oz / 226g), softened
  • 1 cup powdered sugar
  • 1 container whipped topping (8 oz / 226g), thawed (e.g., Cool Whip)
For the Lemon Pudding Layer
  • 2 packages instant lemon pudding mix (3.4 oz / 96g each)
  • 3 cups cold milk (whole or 2%)
For the Top Layer
  • 1 container whipped topping (8 oz / 226g), thawed

Equipment

  • 9x13 inch baking dish
  • Large mixing bowls
  • Electric mixer (handheld or stand)
  • Rubber Spatula
  • Measuring cups and spoons
  • Food processor (optional, for crushing cookies)

Method
 

Prepare the Pecan Sandies Crust
  1. In a medium bowl, combine the crushed Pecan Sandies cookies and melted butter. Mix well until the crumbs are evenly coated.
  2. Press the cookie mixture firmly and evenly into the bottom of a 9x13 inch baking dish. Place the crust in the refrigerator to chill while you prepare the next layer, about 10-15 minutes.
Create the Cream Cheese Layer
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and continue to beat until light and fluffy, about 2-3 minutes.
  2. Gently fold in one (8 oz) container of thawed whipped topping until just combined. Do not overmix.
  3. Spread this cream cheese mixture evenly over the chilled cookie crust. Return the dish to the refrigerator.
Mix the Lemon Pudding Layer
  1. In another large mixing bowl, whisk together the instant lemon pudding mixes and the cold milk for about 2 minutes, or until the mixture begins to thicken. It will be thick.
  2. Carefully spread the lemon pudding mixture over the cream cheese layer in the baking dish. Return the dessert to the refrigerator.
Add the Final Layer and Chill
  1. Evenly spread the remaining (8 oz) container of thawed whipped topping over the lemon pudding layer.
  2. Cover the dish loosely with plastic wrap and refrigerate for at least 3 hours, or preferably 4-6 hours, to allow all layers to set completely and flavors to meld.
  3. Before serving, you may garnish with fresh lemon zest or additional crushed Pecan Sandies, if desired. Slice into squares and serve cold.

Notes

For best results, prepare this dessert a day in advance to allow for maximum chilling time, which helps the layers set perfectly and enhances the flavor. Store any leftovers covered in the refrigerator for up to 3-4 days.