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The Boat Shed Kitchen

Lemon Cream Cheese Pie

This Lemon Cream Cheese Pie is a light, creamy, and zesty dessert perfect for spring and summer. With layers of tangy lemon pudding, sweet cream cheese, and fluffy Cool Whip in a buttery cookie crust, it’s a refreshing make-ahead treat that requires no baking.
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Prep Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 6 oz ready-to-use Nilla Wafer or Graham Cracker crust
  • 2 boxes 3.4 oz each lemon instant pudding mix
  • 2 cups half & half
  • 1 bar 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 tub 8 oz Cool Whip
  • Fresh lemon slices for garnish optional

Method
 

  1. In a mixing bowl, whisk the lemon pudding mix and half & half for 1–2 minutes.
  2. Let it thicken. Spread 1½ cups into the crust.
  3. In another bowl, beat the cream cheese and sugar until creamy.
  4. Fold in Cool Whip. Mix half with remaining pudding.
  5. Spread the pudding-cream cheese mix over the crust layer.
  6. Top with remaining Cool Whip-cream cheese mix.
  7. See full steps with tips & photos → https://theboatshedcafe.com/lemon-cream-cheese-pie/

Notes

  • For extra tang, add a teaspoon of lemon zest to the cream cheese mixture.
  • Use a homemade graham cracker crust for a richer flavor.
  • Store leftovers covered in the fridge for up to 4 days.