Lemon Pudding Dessert for 15+

So you need a dessert that feeds at least 15 people, feels light after a big meal, and doesn’t require Olympic-level baking skills? This Lemon Pudding Dessert shows up cheerful, creamy, and ready to make everyone very happy. It’s cool, tangy, sweet-but-not-too-sweet, and honestly refreshing in a room full of heavy desserts.

Basically, it’s the sunshine dessert.

Why This Recipe Is Awesome

• Perfect for a crowd of 15+
• No baking stress (your oven gets a break)
• Bright lemon flavor cuts through rich meals
• Simple layers, big payoff
• Even better after chilling

This is the dessert people “just try” and then quietly return for seconds.

Ingredients You’ll Need

For the Crust

• 2½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar

For the Lemon Layer

• 2 boxes instant lemon pudding mix
• 4 cups cold milk
• 1 tsp lemon zest

For the Cream Layer

• 2½ cups heavy whipping cream
• ⅓ cup powdered sugar
• 1 tsp vanilla extract

Optional: lemon slices or zest for topping

Step-by-Step Instructions

1. Prep the pan.
   Line or lightly grease a 9×13-inch dish.
2. Make the crust.
   Mix graham crumbs, melted butter, and sugar. Press firmly into the pan.
3. Chill the crust.
   Refrigerate for 15 minutes so it sets.
4. Prepare the pudding.
   Whisk lemon pudding mix with cold milk until thick. Stir in lemon zest.
5. Spread the pudding layer.
   Gently spread pudding over the chilled crust.
6. Whip the cream.
   Beat cream, powdered sugar, and vanilla until soft, fluffy peaks form.
7. Top with cream.
   Spread whipped cream evenly over the pudding layer.
8. Chill.
   Refrigerate at least 3–4 hours so layers set properly.
9. Serve.
   Slice into squares and garnish with lemon zest if you’re feeling fancy.

Common Mistakes to Avoid

• Warm milk: Pudding won’t thicken properly.
• Skipping chill time: Layers need structure.
• Overwhipping cream: Grainy cream is a buzzkill.
• Thin crust: It needs to hold everything up.
• Over-zesting: Lemon should be bright, not aggressive.

Alternatives & Substitutions

• Shortbread crust: Swap graham crackers for crushed cookies.
• Lemon cheesecake vibe: Add cream cheese to the pudding layer.
• Light version: Use whipped topping instead of cream.
• Extra lemon: Add a drizzle of lemon curd on top.
• Gluten-free: Use gluten-free graham crackers.

FYI, this dessert tastes even better the next day once it’s fully chilled.

FAQ (Frequently Asked Questions)

How many people does this serve?
Easily 15–18 generous servings.

Can I make this ahead of time?
Yes. Best made the day before.

Does this need baking?
Nope. Completely no-bake.

How long does it last in the fridge?
Up to 3 days, covered.

Can I freeze it?
Not recommended—texture won’t be the same.

Is it very tart?
No. Bright and balanced, not sour.

Final Thoughts

This Lemon Pudding Dessert is light, creamy, and perfect for feeding a crowd without stressing you out. It’s refreshing, crowd-approved, and exactly what you want after a heavy meal.

Chill it, slice it, and enjoy the compliments rolling in.