No Bake Lemon Pudding Pie (5 Ingredients!)

No oven. No stress. Just 5 ingredients and 20 minutes - and you've got a stunning, creamy triple-layer lemon pie that tastes like it took all day.

If you love of lemon desserts like I am, be sure to also try Easy Lemon Blueberry Cake and Lemon Curd Cake.

This no bake lemon pudding pie is the easiest lemon dessert you'll ever make. With just 5 simple ingredients - instant lemon pudding, half and half, Cool Whip, fresh lemon juice, and a graham cracker crust - it comes together in under 20 minutes with zero baking.

Three distinct creamy layers make every slice look impressive, but the process is completely foolproof.

One thing to know before you start: when you first mix the lemon pudding, the color will look pale - and that's completely normal. Within a few hours it brightens up, and by the next day you'll see that gorgeous, vibrant yellow as the pie sets and gets a little air exposure. It's part of the magic!

This easy no-bake triple layer lemon pudding pie is creamy, refreshing, and made with just a handful of simple ingredients - no oven, no fuss. If you love this one, you'll also want to try the Double Chocolate Pudding Pie - same easy method, same creamy layers, just made with rich chocolate pudding instead.

Love easy no-bake desserts made with pudding mix? These reader favorites are next on your list:

• Root Beer Float Pie
• Eggnog Pie

Why You'll Love This Recipe

• Easy and quick to make - great for potlucks, church gatherings and birthdays.
• No oven is required - it's perfect for those warm months.
• Can be made ahead: freeze it or refrigerate it!

Supplies

• Whisk to make pudding, such as this stainless steel comfortable grip whisk
• Spatula to spread the layers
• Medium bowl such as one of these non-slip stainless steel bowls that come with lids

What you'll need

• Graham Cracker or Shortbread Crust: Look for the ready-made crusts in the baking aisle. Avoid the "2 extra servings" size and stick with the regular 6 oz crust. If your store carries shortbread, I like to use that one since it's my favorite, but more often I end up using the classic graham cracker crust. Love a buttery graham cracker crust? The No Bake Vanilla Pudding Pie uses the same base with a creamy cheesecake filling and fresh berries on top - another make-ahead crowd-pleaser.
• Instant Lemon Pudding Mix: Use 2 packages of Jell-O lemon flavored pudding. Make sure it's INSTANT, as this lemon dessert won't work with the pudding that you cook on the stove top. Also skip the sugar-free version (you can use it if you prefer, but the regular mix has a much better flavor). Don't make the pudding according to the box directions-just follow the recipe steps below.
• Half a lemon: Squeeze fresh juice into the pudding mixes to make it taste mildly lemony.
• Whole Milk or Half & Half: Use milk with a higher fat content to give the pudding a rich flavor and help it set properly.
• Cool Whip: If you're short on time or equipment, it's totally fine to use Cool Whip instead of fresh whipped cream. You only need 1 package.

How to Make No Bake Lemon Pudding Pie

This is an overview of the recipe that includes step-by-step instructions and photos. The entire recipe with instructions is below.

Take pie crust out of package, but make sure to keep it inside the foil. Do not turn it upside down or attempt to take it out - it will get crumbled and destroyed.

1. Make the Lemon Pudding Layer

Lemon pudding payer is the very first layer - Start by adding half and half and juice of ½ lemon to the medium bowl and then add both packages of instant lemon pudding. Using a whisk, mix for 2 minutes until all mix is dissolved. Allow the pudding to sit in the fridge or freezer for 5 more minutes so that it thickens.

Once the pudding is thick, take about ½ of the lemon pudding mixture and spread it as a first layer (the remaining pudding will be mixed with Cool Whip to form the second layer).

Pro Tip: You can use various proportions here. For example, use ⅔rd of the mixture to form the first layer as well and mix remaining ⅓rd with Cool Whip to form a second layer.

2. Make the Lemon Cool Whip Layer

Cool Whip/Lemon Layer is the second layer - Start by adding ½ of the Cool Whip package to the remaining ½ of the lemon pudding in the bowl and  mix together with a spatula to form a uniform mixture.

Add this Lemon Pudding/Cool Whip mixture on top of the first layer. This is a much smoother and lighter than the first lemon layer.

Spread Lemon Pudding/Cool Whip layer with a spatula to even it out:

3. Add the Fluffy Cool Whip Topping

Cool Whip topping - simply add remaining Cool Whip on top of everything! You just need to spread it to even it out.

4. Chill and Set

Place the pie in the fridge and let it chill for at least 4 hours. To speed up the process, chill in the freezer for 1 hour.

Can I use milk or heavy cream instead of half and half?

Yes, but the texture will be noticeably lighter with milk and firmer with heavy cream. Half and half strikes a perfect balance as it has a higher fat content than whole milk, but lower than heavy cream, which gives each layer its dense, creamy body.

If you want to see those variations, I used heavy cream in No Bake Cherry Cheesecake and whole milk in Blackberry Lime Delight.

Skim or low-fat milk is not recommended; the layers will be too loose and may not hold their shape when sliced.

Can I use homemade whipped cream instead of Cool Whip?

You can, with one important caveat: stability. Cool Whip is formulated to hold its structure for days in the fridge, while homemade whipped cream begins to weep and deflate within 24 hours.

If you're serving the pie the same day, homemade whipped cream whipped to stiff peaks works beautifully and tastes significantly better. For make-ahead or next-day pies, stick with Cool Whip - or stabilize your homemade cream with a teaspoon of cornstarch or instant pudding powder before whipping.

If you prefer a cream cheese-based filling over a pudding base, the No Bake Oreo Cheesecake Cream Pie and No Bake Coffee Cheesecake Pie are both built on that base and hold up beautifully for days.

How long does no bake lemon pie need to chill?

At minimum, 4 hours in the fridge (or 1 hour in the freezer)- but overnight is strongly preferred. The chilling time isn't just about temperature; it's what allows the pudding layers to fully set, the flavors to meld, and that pale yellow color to deepen into the vibrant lemon hue you want.

Cutting into it too early means runny layers that won't hold a clean slice. If you're making this for a gathering, make it the night before. You'll thank yourself.

Can you freeze lemon pudding pie?

Yes - and it's actually wonderful frozen. Wrap the pie tightly in plastic wrap, then a layer of foil, and freeze for up to one month.

Thaw it overnight in the refrigerator before serving; avoid thawing at room temperature, which can cause the layers to weep.

One note: the Cool Whip topping layer holds up well to freezing, but homemade whipped cream does not - it turns grainy after freezing.

Tips for the Best Lemon Pudding Pie

• Please ignore the instructions on the label of the pudding mix. My Instant Pudding Mix - Lemon Flavored Jell-O package called for 2 cups of milk per box of pudding mix, which would make it 4 cups for both boxes - we are not going to be adding this much liquid at all. Mixing the pudding with less milk than the package directions makes sure the pie sets thick and sturdy.
• In this recipe, we add a total of 2 cups of half and half (half heavy cream/half milk) to two packages of Instant Lemon Flavored Jell0-O pudding mix (each package is 3.4 oz.). The amount of liquid needs to be reduced in order for the pie layers to hold their shape.
• Why use half-and-half? Using half and half instead of milk will add more fat into the mixture and will make the pudding structure firmer and more stable - that's exactly what we need for the layers to be nice and distinct. Using half and half will also help create a nice thick bottom layer and very soft smooth middle layer.
• To get the best results with this easy lemon pudding pie, make sure to use freshly squeezed lemon juice-just a tablespoon, and bottled juice doesn't have quite the same effect. Can't get enough lemon? The Raspberry Swirl Lemon Bars and 2-Ingredient Lemon Bars are both reader favorites worth bookmarking for your next lemon craving.
• One fun idea-scatter on freshly sliced lemon pieces or raspberries, but wait to add them until you're ready to serve so they look their best.

Substitutions and Variations

• Crust: You can also make your own graham cracker crust pie or make Biscoff crust pie. If you want to use different cookies, use same recipe for Biscoff pie, but Nilla wafers instead of Biscoff.
• Pudding: You can use vanilla pudding in place of lemon and boost the citrus flavor with extra lemon juice, zest, or a bit of lemon extract.
• For dairy-free version: Swap in almond milk for store-bought whipped topping, though the texture may end up a little looser.
• Gluten-free version: Just use a gluten-free crust-or make your own with lemon-flavored gluten-free cookies. Readers have successfully made it with almond crust.

Leftovers, making ahead and storage

If you've got extra pie, the good news is leftovers only get tastier after a day or two in the fridge-just keep it covered, and finish it within about three days so everything stays fresh.

As for making it ahead, it's perfect for prepping one or even two days in advance, as the chilling time only improves the texture and flavor.

And if you want to try freezing the pie, that should work too-just thaw it in the fridge for best results, though the texture might change slightly.

This recipe was originally published in 2017. I have since updated the structure of the article and added tips and Frequently Asked Questions, the recipe itself is the same.

More no bake desserts you'll love

• Pistachio Cheesecake (No Bake)
• No Bake Pineapple Dessert
• No Bake Strawberry Tiramisu (no eggs)
• No Bake Fourth of July Icebox Cake

More Lemon Desserts

• 2 Ingredient Lemon Bars
• Blueberry Butter Swim Biscuits with Lemon Glaze
• Lemon Curd Cake with Almonds