Ready For Spring Pudding Dessert
Prep time
Cook time
Total time
Make it with lemon pudding or chocolate pudding, either way this layered dessert will delight everyone!
Recipe type: Dessert
Serves: 12-16
First Layer
  • 1½ cups all-purpose flour
  • 1½ sticks margarine or butter
  • ¾ cup chopped pecans
Second Layer
  • 8 ounces cream cheese
  • 1½ cup powdered sugar
  • 1½ cups non-dairy whipped topping (from a 12 ounce container)
Third Layer
  • 2 small pkg. lemon instant pudding*
  • 3 cups milk
  • Remaining non-dairy whipped topping (from the 12 ounce container)
  1. First Layer: Mix and press into 9" x 13" pan, bake 15 minutes at 350 degree F. Do not brown. Cool.
  2. Second Layer: Mix cream cheese and powdered sugar, and 1½ cups non-dairy whipped topping together with an electric mixer. Spread mixture over the cooled crust.
  3. Third Layer: Mix instant pudding with milk with electric mixer. Pour over second layer. Spread remaining non-dairy whipped topping over this layer.
  4. Refrigerate at least 2 hours or until ready to serve.
* Can be made with chocolate pudding or favorite instant pudding mix.
Can be made a day or two ahead of time. Lasts in the refrigerator for up to a week.
Recipe by Pray Cook Blog at