Step 1: Making the Crust

Start by preheating your oven to 350°F (175°C). Prepare a 13×9-inch baking dish by lightly greasing it with cooking spray to prevent the crust from sticking. In a large mixing bowl, combine the 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, and ¼ cup of chopped nuts (pecans or walnuts). The nuts provide a pleasant crunch, but if you prefer, you can leave them out for a nut-free version. Next, add ½ cup of softened butter to the mixture. Use a pastry cutter or your hands to combine the butter with the dry ingredients until the mixture becomes crumbly and well-incorporated.

Once the dough is ready, press it evenly into the bottom of the prepared baking dish. The crust should form a thin, even layer to hold all the layers above it. Bake the crust in the preheated oven for 15-18 minutes or until it turns a golden brown color. The aroma that fills the kitchen as it bakes is a comforting hint of butter and sweetness. Once the crust is done, remove it from the oven and allow it to cool completely.

Step 2: Preparing the Cream Cheese Layer

While the crust is cooling, prepare the cream cheese layer. In a mixing bowl, beat 8 oz of softened cream cheese with 1 cup of granulated sugar until the mixture is smooth and creamy. The combination of sugar and cream cheese provides the perfect balance of sweetness and tang. Add the zest of 1 lemon to infuse the mixture with a fresh citrus aroma. Then, squeeze in the juice of 1 lemon to brighten up the flavor and give the cream cheese layer a tangy, refreshing twist. To make the layer light and airy, fold in 8 oz of thawed whipped topping until everything is smooth and well-mixed.

Once the cream cheese layer is ready, spread it evenly over the cooled crust. Make sure to cover the crust completely to create a smooth base for the next layer. Place the dish in the refrigerator to chill for at least 30 minutes, allowing the cream cheese mixture to firm up a little.

Step 3: Making the Lemon Pudding Layer

Now it’s time to prepare the lemon pudding layer. In a large bowl, combine 2 boxes of instant lemon pudding mix with 3 cups of cold milk. Use a whisk to mix them together until the pudding thickens and becomes smooth and creamy. The pudding should set up quickly, and you’ll be left with a luscious, lemony filling. Once the pudding is ready, carefully spread it over the cream cheese layer, ensuring an even distribution.

Return the cake to the refrigerator and allow the pudding layer to chill for at least 15 minutes or until it’s fully set. The lemon flavor in the pudding is tangy and smooth, offering a refreshing contrast to the creamy cheese layer beneath.

Step 4: Adding the Top Layer

For the final layer, spread the remaining 8 oz of whipped topping over the set pudding layer. This topping creates a fluffy, airy finish that completes the cake’s texture profile. Once the topping is spread evenly, you can get creative with garnishes. You can sprinkle extra lemon zest over the top for added citrus fragrance, or add a few thin slices of lemon to give the cake a vibrant look. If you like a bit of crunch, you can sprinkle chopped nuts over the top as well.

Place the cake in the refrigerator to chill for at least 1 hour before serving. This will ensure that all the layers are fully set and chilled, making the dessert refreshing and perfect for serving.