Lemon Cheesecake Pie Squares (no oven required)

Hey Folks, I had a craving for some graham cracker crusted dessert so I went in search of a recipe. A few different recipes appealed to me for different reasons so I kind of created my own recipe by mix & matching the layers I liked. Here's the final result (very yummy) if you'd like to try it yourselves...This isn't the best picture, but it's what's left of the sample I made Tyler & I as we are taking the dessert out to the in-laws (I can't serve a dessert without tasting it to make sure it's good!). I also listed the amount of time each layer takes to prepare to give you a ball park of how long the whole process is...& included cheat steps to save you time if wanted (I am all about the Rachael Ray inspired cheat steps - no heroes in my kitchen).

Crust (5 Minutes):
1 ½ Cups of Graham Crumbs
¼ Cup White Sugar
6 Tbsp Butter, melted

*Cheat Step: Buy pre-made graham pie crust

Cheesecake Layer (10 - 15 Minutes):
1 Pkg (250g) Cream Cheese, leave out of fridge for a while before making it to pre-soften
2 ½ Cups Milk
1 Pkg (sm) Vanilla Instant Pudding
½ Small Container of Cool Whip

*Cheat Step: Buy pre-made pudding...that's all I have for this layer. But it's worth the investment of time!

Lemon Layer (10 - 15 Minutes):
1 Pkg Lemon Pie Filling Mix
-As directions indicate you may need 2 yolks & water.
Substitute: Canned pie filling or pudding mix of any flavor you want
*Cheat Step: Using the pre-made canned pie filling or pre-made pudding

Whip Cream Topping (10 - 15 Minutes):
1 Medium Carton (500mL) Whipping Cream
¼ - ½ Cup White Sugar (to taste)
4 Drops Red Food Coloring (optional but it looks pretty)

*Cheat Step: Use Cool Whip or Canned Whip Cream


1. Combine all crust ingredients.
2. Press into a 9 x 13 glass dish (for show).
3. Put into fridge.
4. Beat cream cheese with ½ cup of milk to make creamy & smooth.
5. In a separate bowl, make vanilla pudding with only 2 cups of milk. Beat for 2 minutes, or as directed on pudding box.
6. Combine cream cheese mixture and vanilla pudding, beat until lump free.
7. Add cool whip in & beat until lump free.
8. Remove dish from fridge and pour in the cheesecake mixture as next layer.
9. Put in fridge.
10. Make lemon pie filling as directed, let cool a bit.
11. Remove dish from fridge and pour on lemon layer.
12. Put into fridge.
13. Beat whipping cream & food coloring on medium to high speed until it’s slightly stiff.
14. Add in sugar.
15. Continue beating until peaks form.
16. Remove dish from fridge and pour on whip cream layer.
17. Cover with saran wrap & keep refrigerated until served.