Lemon Layered Pudding Cheesecake Bars
Lovin' on these light and fruity Lemon Layered Pudding Cheesecake Bars! These delightful bars are bursting with 3 lovely layers of lemon cheesecake fluff, lemon cream filling and a thick, buttery graham cracker crust that is to die for!
Servings: 9 Servings
Calories:
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs or 1 ready-to-use Graham Pie Crust (7-8 graham crackers crushed into crumbs)
- 3 ½ tablespoons butter melted
- 2 tablespoons sugar
Lemon Cream Pudding Layer
- 1 21 oz. can Comstock Lemon Cream Pudding Pie Filling (Can also prepare instant lemon pudding according to package on box)
Lemon Cheesecake Fluff Layer
- 1 pkg Philadelphia Brick Cream Cheese softened
- Remainder of Comstock Lemon Cream Pudding Pie Filling
- ⅓ cup powdered sugar add more if want sweeter
- 1 lemon juice & zest
- 1 cup whipping cream + 1/3 powdered sugar or 8 oz. tub whipped cream, like Cool Whip
- Additional: Whipped cream / lemon slices if desired.
Instructions
Graham Cracker Crust
- Mix together the melted butter, graham crackers crumbs and sugar together and press in an 8x8 pan.
Lemon Cream Pudding Layer
- Spread 2/3 of the can of pudding on top of graham cracker crust and reserve 1/3 for the cheesecake layer.
Lemon Cheesecake Fluff Layer
- If you are using whipping cream, add powdered sugar and beat together using mixer until you get stiff peaks. Place whipped cream in a bowl, set aside.
- Using mixer, beat cream cheese and powdered sugar until smooth and creamy. Add in remainder of lemon pudding, then add in lemon juice and lemon zest and mix together. Add in whipped topping and beat until all mixed together and spoon on top of lemon pudding.
- Chill for 3 hours. Top with more whipped cream / lemon slices if desired.