A Delicious Lemon Pudding Bars Recipe from Whatcha Makin' Now
I’m Chelsea Fanders the voice behind Whatcha Makin’ Now?. I’m excited to share super simple and delicious recipes with you. The recipe for these Lemon Pudding Bars comes from my grandma’s recipe box. There is just something about a recipe written in cursive on a recipe card that gets me. Plus, my grandma always had the best collection of recipes so I knew it’d be tasty.
I don’t know what I like best the pecans in the crust, the cream cheese layer or the lemon pudding. It’s just perfection.
This recipe could be made ahead of time and frozen until party time. Simply thaw in the refrigerator and it’s ready to serve!
Lemon Pudding Bars Recipe
1 cup flour
1 stick butter, unsalted, melted
1⁄2 cup pecans, crushed/ground
8 oz cream cheese
1 cup powdered sugar
1 cup cool whip
2 (3.4 oz) small boxes instant lemon pudding
2 1⁄2 cups milk
1 tablespoon lemon juice
3 cups Cool Whip
1⁄2 cup chopped pecans
Butter a 9 x 13 pan. Preheat oven to 350 degrees. In a small bowl, combine the flour, melted butter and crushed pecans. Spread in the bottom of the 9 x 13 pan. It’s a thin crust so it will take a little time to spread over the whole pan. Bake for 10-15 minutes, or until golden and set. Remove from oven and let cool completely.
In the bowl of a stand mixer combine the cream cheese and powdered sugar until smooth and creamy. Fold in cool whip. Add to 9 x 13 pan to evenly cover the crust.
In a medium bowl, whisk together the lemon pudding, lemon juice and milk. Let sit for a couple minute to set up a little bit (makes it a little easier to add to the pan). Add to pan to evenly cover the bottom layer. Place pan in the refrigerator for a few minutes to set.
Once pudding is a little set, top with cool whip and sprinkle with pecans. Place in the refrigerator for a couple hours to chill and fully set.
Dessert can be frozen and then thawed in the refrigerator too!