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!
1cupgraham cracker crumbs or 1 ready-to-use Graham Pie Crust(7-8 graham crackers crushed into crumbs)
3 ½tablespoonsbuttermelted
2tablespoonssugar
Lemon Cream Pudding Layer
121 oz.can Comstock Lemon Cream Pudding Pie Filling (Can also prepare instant lemon pudding according to package on box)
Lemon Cheesecake Fluff Layer
1pkg Philadelphia Brick Cream Cheesesoftened
Remainder of Comstock Lemon Cream Pudding Pie Filling
⅓cuppowdered sugaradd more if want sweeter
1lemonjuice & zest
1cupwhipping cream + 1/3 powdered sugaror 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.