Before the Pumpkin Palooza takes over and the entire world goes pumpkin spice crazy, I have to share this recipe that I found in my inbox from Southern Plate, one of my favorite food bloggers.
Howse about a twist on the famous crowd pleasing Banana Pudding? I’m calling it Surprise Lemon Pudding for the simple reason that the first bite will surprise the heck outta you!

From the looks of this mouthwatering mound of comfort, you think, yum…banana puddin, then your palate wakes up with a burst of citrus flavor.
You know, the thirst quenching kind, the tingling tongue pucker up kind…and the rest is history. You won’t be able to refrain from licking your spoon or digging in for seconds.
The original recipe calls for less cookies but I’m not one to skimp on cookies. I love loads of cookies in my puddin so I’ve revised the recipe to my taste and it’s a winner!
I also doubled the recipe. For a smaller portion just cut the ingredients in half but you may be sorry once your taste buds get a load of this scrumptious dessert!
Until next time,


Yields 15-20

Surprise Lemon Pudding
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  • 2- 8 oz. pkg. cream cheese softened
  • 2- ¾ oz. instant vanilla pudding
  • 2 cups milk
  • Juice of 2 fresh lemons
  • Zest of 2 fresh lemons(reserve a teaspoon for garnish)
  • 2 8 oz. pkg. whipped topping
  • 2 boxes of Nilla Vanilla Wafers


  1. Place cream cheese in a mixing bowl. Beat until fluffy. Add pudding mix, milk, lemon juice and zest. Beat until well incorporated. Add one 8 oz. pkg. of whipped topping. Mix until combined well. Place a layer of cookies in a large serving bowl or baking dish. Cover cookies with a layer of pudding and continue this layering until cookies and pudding are placed in the container. Top with additional whipped topping as desired. Garnish with lemon Zest. Place in the fridge and allow the cookies to soften. Eight hours or overnight.
  2. Recipe Source- Southern Plate Blog