Luscious Lemon Delight – An Easy-to-Make Dessert

Last updated on May 25, 2020

LEMON DELIGHT is one of those classic desserts that 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 a light 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!

If you’re looking for another lemon recipe that your family will love, try these zippy lemon scones from Meaningful Mama!

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