I’ve prepared this dessert for picnics and office affairs and have received rave reviews each time.  It is so light and refreshing and just perfect for the dog days of summer.   Although, I plan to eat it all year long!

The recipe is so versatile.  Please feel free substitute with your favorite puddings or berries.  The next time I prepare this I’m planning on using instant banana pudding instead of lemon pudding.  I may or may not choose to use sliced bananas (I hate them when they turn brown) but I will definitely omit the lemon juice/zest and use vanilla wafers instead of graham crackers.

All Rightie…Here we go:  (Complete Recipe at End)

First put cream cheese, sugar and vanilla extract into a large bowl

Mix all three…

In another bowl pour in 1 cup of heavy whipping cream

Mix until stiff peaks form

Pour into bowl with cream cheese mixture

Prepare instant lemon pudding

Add to cream cheese mixture

Don’t forget to add the juice and zest of two lemons

Gently beat cream cheese mixture, whipped cream, pudding and lemon juice/zest until smooth and creamy

Begin building layers of graham crackers and cheesecake mix.  Start with graham crackers first

Then  1/2 cheesecake mixture

Add another layer of crackers, mixture and ending with graham crackers

Don’t forget the Cool Whip

Spread evenly with spoon and put in refrigerator

Now for the topping!  Put berries, sugar, water and lemon juice into saucepan

Cook until thick and bubbly.  Let berry topping cool and then pour over cheesecake dessert.

Chill in refrigerator at least 4 hours but better overnight.  Serve and Enjoy!

Lemon Cheese Cake Dessert

Ingredients  

Two 8 oz. pkgs. cream cheese (room temperature)

2/3 cup sugar

2 teaspoon vanilla extract

1 (3.4 oz.) instant lemon pudding

2 cups milk

1 cup heavy whipping cream

Juice and zest of 2 lemons

Graham crackers

1 container Cool Whip

Directions

• In a large bowl mix with blender cream cheese, sugar and vanilla extract…set aside
• In a medium bowl prepare lemon instant pudding…set aside
• In a medium bowl whip heavy whipping cream until stiff peaks form
• Beat pudding mixture and whip cream mixture in the bowl with cream cheese mixture until smooth and creamy
• Add the juice and zest of two lemons and mix well
• Put a layer of graham crackers in the bottom of a 9×13 dish
• Pour half of cream cheese mixture over graham crackers and smooth with spoon to cover graham crackers
• Add another layer of graham crackers
• Pour the other half of cream cheese mixture over layer of graham crackers and smooth with spoon to cover graham crackers
• Add a final layer of graham crackers and then top with cool whip
• Cover and put in refrigerator

Topping

12 oz. raspberries or blueberries

2 tablespoons sugar

4 tablespoons water

½ lemon, juiced

• In medium saucepan combine berries, sugar, water, and lemon juice and bring to a boil. Reduce heat to simmer and cook for 8 to 10 minutes until berries have broken down and mixture has become syrupy.  If sauce is not thick enough mix a little corn starch with cold water and then pour into berry mixture.  Continually stir until mixture reaches desired thickness.  Let mixture cool completely (I put mine in the freezer to cool faster) and then spoon over dessert.

Let dessert set for at least 4 hours or overnight before serving.