Lemon Layered Dessert {no bake}

A lemony no-bake dessert that’s got layers of lemon whipped cream, lemon pudding, lemon zest layered with Chessmen cookies!

OK, bakers, if you’re like me, then your going to love this dessert. You see, I put my own twist on this treat that is usually made with bananas — and decided to use my favorite summertime citrus to change things up a bit. And I know, we are all starting to get ready for Fall – with apple and pumpkin treats, but lemons are one of my all-time favorite ingredients and contrary to popular belief, I believe they can be included in recipes all year round!

Not only is it filled with lemon goodness, but you don’t need to even touch your oven – and around here that is a definite plus.

So, get ready to bring a little sunshine to your day with this soft and sweet Lemon Layered Dessert!

Yes, I did say sunshine, because around here, it’s pretty much been gray, smoky skies! And having one more summery treat before Fall officially gets here is absolutely needed in my mind!

Like living through COVID-19 and the quarantine here in Northern California has not been enough, right?

Why not just throw in a few weeks of over 100 degree temperatures, and then mix that in with a few wildfires here and there to create the most unhealthy air we have ever seen! Not only has it been incredibly hot, it’s also been overwhelmingly smoky!

So, it’s time for me to shake off the doldrums and bring some happiness into your day.

That’s right you guys — now is the time to whip up this incredible treat and gobble it up while you are hunkered down inside your home. Even if you can’t open our windows, go for a walk or pretty much breathe, you can still make this simple, yet delectable treat!

Yep, it’s definitely the perfect time to stay away from your oven and have these cute little Chessmen cookies bring a smile to your face!

LEMON LAYERED DESSERT

Servings: 9
Difficulty: easy
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By: Sheila | Sweet Baked Life

Ingredients:

1 (3.4 oz) box lemon instant pudding
1-1/2 cups milk
1 pint heaving whipping cream
2 tablespoons confectioners sugar
4 tablespoons freshly squeezed lemon juice, divided
2 tablespoons lemon zest, divided
I package Pepperidge Farm Chessmen Butter Cookies

Instructions:

Combine the pudding, milk and two tablespoons lemon juice in a large bowl and whisk for 5 minutes or until pudding is thick. Place in the refrigerator while you make the whipped cream.
In a large bowl of a stand mixer with the whisk attachment, add the heavy cream and beat until soft peaks form, add the 2 tablespoons of confectioners sugar and 2 tablespoons lemon juice and beat on high until stiff peaks form. Remove the pudding from the refrigerator and gently fold in the whipped cream.
To assemble the cake, place one layer of Chessman cookies into an 8×8 inch baking dish, hen add 1/2 of the pudding/cream mixture and sprinkle with one tablespoon of lemon zest. Repeat ending with a layer of the Chessmen cookies on the top.
Cover and refrigerate until firm, or for best results keep refrigerated overnight.
When ready to eat, remove from fridge, cut into pieces by cookie size.