It’s My Birthday…Time for Lemon Velvet!

Time for my 2nd annual Lemon Velvet recipe post!  This has been my birthday dessert ever since I was able to express my opinion.  So…for a really long time.   It is trashy, easy, and quite possibly one of the most delicious things you will ever eat.  I’ve tried a fancier version of this with real whipped cream and homemade lemon pudding but it honestly couldn’t hold a candle to my mom’s original recipe.

Lemon Velvet


  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 stick butter
  • 1/2 cup chopped pecans

Preheat oven to 350.  Mix flour and sugar.  Cut in butter with a pastry blender or two butter knives until mixture looks like breadcrumbs.  Mix in the chopped pecans.  Press mixture into the bottom of a 9 x 13 pan or casserole dish.  Bake for 20 minutes and let cool completely.

1st Layer

  • 8 oz. cream cheese
  • 1 cup Cool Whip (from a 9 0z container- you will use the rest later)
  • 1 cup powdered sugar

Whip cream cheese until fluffy, stir in sugar and Cool Whip.  Spread on the cooled crust.  Chill while you prep the next layer.

2nd Layer

  • 2 small packages instant lemon pudding
  • 3 cups 2% milk

Mix pudding mix with the milk until it starts to thicken.  Spread this on top of the cream cheese layer.  Chill for 30 minutes.

3rd Layer

  • remaining Cool Whip from a 9 oz. container

Spread the Cool Whip evenly over the chilled pudding.  Serve immediately or chill and serve later!

Leave a comment

Filed under Uncategorized

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s