Lemon Cream Cheese Refrigerator Dessert (No-Bake)

READY IN: 3hrs
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
  • CRUST
  • 13
    cup melted butter
  • 14
    cup sugar
  • FILLING
  • 12
    ounces cream cheese, softened
  • 1
    (8 ounce) container cool whip frozen whipped topping (completely thawed)
  • 2
    tablespoons fresh lemon juice (can use bottled)
  • lemon pie filling, cooled (can use homemeade or store-bought)
  • whipped cream (or use Cool Whip topping, thawed) (optional)
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DIRECTIONS

  • Lightly grease bottom of a 11 x 7-inch or a 9-inch baking dish.
  • Prepare you favorite lemon pie filling recipe; remove from stove-top and cool at room temperature until semi-cooled (the mixture should not be hot).
  • In a bowl mix together the graham cracker crumbs with melted butter and sugar; lighty press into the bottom of the baking dish.
  • Bake at 350 degrees for 3-4 minutes (just enough to set the crust).
  • Cool the crust to almost room temperature (I just place it in the fridge for a speedy cooling).
  • In a large bowl beat the softened cream cheese with 1 cup powerdered sugar until very smooth and fluffy.
  • Add in the lemon juice; beat until combined.
  • Add in the thawed Cool Whip; using the low speed of the mixer or a spatula, mix until combined.
  • Spread the mixture over the top of the cooled crumb crust.
  • Top/spread with the semi-cooled lemon pie filling (if you find that the mixture is a little lumpy just lightly whisk until smooth).
  • Top/spread with a thin layer of whipped cream or thawed Cool Whip topping or dollup onto top of a slice.
  • Chill for 2 hours before serving.
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