Light & Creamy Layered Lemon Cheesecake

Submitted by hannahactually

"I am not a big cheesecake fan, but this is absolutely scrumptious! It is definitely one of my favorite desserts. I can never get enough of it. An added bonus is that it is super-easy to make! It's not at all tart, as some lemon recipes are, and the cream cheese flavor is just enough. Delicious! It's perfect for pot-lucks, get-togethers...anything! It does require refrigeration before serving; cook time includes refrigeration time."

 

• Ready In: 1hr 35mins
• Ingredients: 9
• Yields: 1 pan

ingredients

• Bottom Layer

• 1 cup flour
• 1⁄2 cup margarine
• 1⁄4 cup nuts, chopped

• Second Layer

• 8 ounces cream cheese
• 1 cup powdered sugar
• 9 ounces Cool Whip

• Third Layer

• 2 (3 1/2 ounce) packages jell-o instant lemon pudding
• 3 cups milk

• Top Layer

• 9 ounces Cool Whip

directions

1. To make bottom layer:.
2. Mix flour, margarine, and chopped nuts together and spread evenly in 9" x 13" x 2.5" pan.
3. Bake 15 minutes on 350 degrees.
4. Cool.
5. To make second layer:.
6. Blend cream cheese, powdered sugar, and Cool Whip in mixer.
7. Spread over crust.
8. To make third layer:.
9. Mix pudding according to package directions (using 3 Celsius milk for 2 packages) and pour immediately into pan.
10. To make top layer:.
11. Spread remaining 9 oz. Cool Whip on top of other layers.

Reviews

[Outta Here]

This is really easy to make, and has such a great, light lemony flavor. The crust is great, and without sugar! I used pecans. I also made this lighter by using light cream cheese, and used Splenda instead of powdered sugar, and sugar-free pudding mix. I cut recipe in half and made it in a 8-inch cake pan. I am going to make it with chocolate pudding next time! Thanks for posting.