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No Bake Lemon Pudding Pie
This no bake lemon pudding pie is a creamy, triple-layer lemon dessert made with just 5 ingredients. Instant lemon pudding, Cool Whip, half and half, fresh lemon juice, and a graham cracker crust come together in under 20 minutes — no oven required. Perfect for summer, potlucks, and make-ahead entertaining.
Servings: 8
Ingredients
- 1 graham cracker pie crust, (premade ready to use)
- 2 cups half and half, (half milk/half heavy cream)
- 2 packages instant LEMON pudding, (3.4 oz each)
- ½ lemon (juice of half a lemon)
- 8 oz. Cool Whip, (1 package)
Instructions
- Take pie crust out of package and keep it inside the foil. Do not turn it upside down or attempt to take it out - it will get crumbled and destroyed.
Lemon Pudding layer
- Add 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 the instant pudding mix is dissolved. The pudding consistency will not be firm at this point.
- Allow the pudding to sit in the fridge or freezer for 5 more minutes so that it thickens.
- Take approximately ½ of the lemon pudding mixture and spread it as a first layer using a spatula to even it out.
Cool Whip/Lemon Layer
- Add 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 Cool Whip/Lemon mixture on top of the first layer. Use a spatula to even it out.
- Add this Cool Whip mixture on top of the first layer. Use a spatula to even it out.
Whipped Cool Whip
- Add remaining Cool Whip on top to form a third layer. Spread the Cool Whip on top of the second layer with a spatula. I used circular motions with my spatula to create the spikes.
Chill
- Place the pie in the fridge and let it chill for at least 4 hours, or even better overnight, is key to getting those beautiful, firm layers that slice cleanly.
Nutrition Facts
No Bake Lemon Pudding Pie
Amount per Serving
Calories
354
% Daily Value*
Fat
17
g
26
%
Saturated Fat
8
g
50
%
Cholesterol
38
mg
13
%
Sodium
279
mg
12
%
Potassium
172
mg
5
%
Carbohydrates
46
g
15
%
Sugar
8
g
9
%
Protein
4
g
8
%
Vitamin A
370
IU
7
%
Vitamin C
1.6
mg
2
%
Calcium
132
mg
13
%
Iron
0.6
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Notes
To make it in 9x13 dish: Double the ingredients since this recipe is for the pie of 9″
When you stir the pudding mix, lemon juice, half-and-half, you need to let it sit for at least 3-5 minutes so that it can get thick. It takes a couple minutes to thicken up and then you add to the pie in the layer as the recipe calls for.
Sugar free: Cool Whip which comes in a sugar free variety or actually has less carbs in the regular variety. You can use sugar-free pudding as well.
