Our Easy Lemon Pudding Pie takes less than 5 minutes to make. It’s perfect for those times you need a quick and yummy dessert!
Hey! It’s Mandy from Mandy’s Recipe Box and you’re gonna love me for this easy instant pudding pie recipe.
Lemon Pudding Pie
It’s a lifesaver for when you need a dessert now. Maybe you have unexpected visitors for dinner and need a dessert. Maybe you just don’t have time to make anything for the potluck you just found out about.
Or maybe you’re like me and too lazy for anything fancy everrrr. Maybe.
If you love lemon recipes then you have to try our Copycat Chick-Fil-A Frosted Lemonade or our yummy Lemon Zucchini Bread.
Instant Pudding Pie
I refrigerated this for about an hour before eating but you could eat it right away if you want because instant pudding sets up really fast. And you can use different flavors of pudding to change it up to how you want it. Use chocolate or vanilla or pistachio or anything really.
I plan on making different versions of this all summer long. It’s a no bake recipe and that’s what we live on in the summer over here. And guys. I did use a store bought crust in a tin pie plate. Ain’t no shame in that. Why spend time making one when it’s soooo much easier to buy one and throw your pie or cheesecake into it? There’s no reason, that’s why.
How to Make a Lemon Instant Pudding Pie
Okay, you ready to see for yourself how easy this instant pudding pie is to make?
Top Left – Gather your ingredients.
Top Right – Add a 1/2 cup milk and softened cream cheese and mix together until combined.
Bottom Left – Add remaining milk and pudding powder and beat until smooth.
Bottom Right – Pour pudding mixture into your graham cracker crust.
If you make this recipe and enjoy it we’d love for you to leave us a positive comment and review, they mean so much to us.
Easy Lemon Pudding Pie
Equipment
- pie dish
Ingredients
- 1 8 oz cream cheese softened
- 2 cups 2% or whole milk divided
- 2 regular boxes instant lemon pudding
- 1 graham cracker crust
Instructions
- In a large mixing bowl, beat together the cream cheese and 1/2 cup milk until smooth, about 1 minute.
- Add the remaining 1 1/2 cups milk and instant lemon pudding powder. Beat until smooth.
- Pour into the graham cracker crust and refrigerate until serving. Garnish with graham cracker crumbs and lemon slice if desired. Enjoy!
Notes
Nutrition
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This lemon pudding pie post was originally published on May 2, 2017.
What size crust or pie pan. there are 8″ and 10″ already prepared.
I usually use a 9″ but either of those will work fine! The 10 inch may be a little less full but usually the recipe makes plenty of filling and I have a little leftover.
Hi –
The lemon cheesecake recipe (except for the suggestion to add crumbs and a lemon slice) comes from General Foods Kitchens and was printed on the box of Jello Instant Pudding.
I know, because I have a piece of the box (w/ the recipe) from ca. 1962.
It would be nice to credit the recipe to the source.
Thanks for letting us know. A lot of the recipes we share have been passed down from our families to us, and we make tweaks to most of them!