Combine Ingredients

In a bowl, mix flour, softened butter, and a pinch of salt. Add chopped pecan if desired. For a crumbly base, pulse everything in a food processor until it holds together. If you prefer a graham cracker crust, blend crushed graham crackers with melted butter.

Pan and Bake

Press the mixture into a greased baking dish (9x13 is standard). Bake at 350°F (175°C) for about 15 minutes or until lightly golden. Let the cooled crust rest while you prepare the other layers.

Beat the Cream Cheese

In a mixing bowl, beat the cream cheese until it’s fluffy. Blend in cup powdered sugar and vanilla if desired. You want a smooth consistency. This is your cream cheese mixture.

Spread the Cream Cheese Mixture

Gently fold in 1 cup of whipped topping or cool whip. Distribute the cream cheese mixture evenly over the surface of the cooled crust. This forms your first luscious layer on top of the base.

Mix Pudding

In a clean bowl, whisk together the 2 packets of instant lemon pudding with 2 cups of cold milk. If you like a stronger taste, add lemon zest from your fresh citrus. This step creates the lemon pudding layer that’s key to that bright flavor.

Let it Thicken

Let the pudding set for a minute or two. The mixture should slightly firm up.

Layer of Lemon

Spread the pudding layer evenly over the prepared cream cheese layer. The color contrast will look beautiful. You might think of it as a “lemon lasagna” style arrangement.

Add Topping

For the final layer, slather on more whipped topping or whipped heavy cream. If you want a fancy finish, pipe rosettes around the edges. You can dust everything with more fresh lemon zest or extra crushed nuts.

Chill

Let your assembled dessert rest in the fridge for at least 2 hours, or overnight. Chilling helps each layer set. Some people prefer to freeze this dessert briefly for a firmer slice. Just be cautious not to let it become too solid.