Cover the dish and refrigerate for several hours (ideally 4–6 hours, or overnight) to let the flavors meld and the layers set.
Cut into squares and serve cold. Garnish with a twist of lemon zest or extra pecan halves if desired.
Notes and variations
For a lighter version, substitute half of the butter with light butter or a neutral-tavored oil (the crust will be crisper and lighter).
If you’re short on time, you can whip the topping and assemble the crust a day ahead, refrigerating each layer as it’s prepared.
Want more lemon zing? Add a tablespoon of lemon zest to the cream cheese mixture or mix some lemon juice into the pudding (check package directions for any needed adjustments).
Nutritional note (optional)
This dessert is rich and indulgent with a creamy center and a buttery crust. Balance with fresh fruit if you’re serving a larger crowd.
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