Comida Kraft
Recipe Box

Creamy Layered Squares

(210) 176 Reviews
Prep Time
Total Time

24 servings

Graham cracker crust and luscious layers of creamy whipped filling, lemon pudding and airy whipped topping in a dessert that takes just 15 minutes? Yes.

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What You Need

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Make It

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  • Mix graham crumbs, 1/4 cup sugar and butter until blended; press onto bottom of 13x9-inch pan.
  • Beat cream cheese, remaining sugar and 1/4 cup milk in medium bowl with whisk until blended; spread over crust.
  • Beat pudding mixes and remaining milk with whisk 3 min. Pour over cream cheese layer in pan. Let stand 5 min. or until thickened; cover with COOL WHIP. Refrigerate 4 hours.

Size Wise

Balance your food choices throughout the day in order to enjoy a serving of this delicious dessert.

Make it Easy

To make the dessert easier to cut into squares, place chilled dessert in freezer for 1 hour before cutting into squares.


For variety, substitute 1 cup each flour and finely chopped toasted PLANTERS Pecans for the graham crumbs. Mix with sugar and butter as directed. Bake in 350°F oven 10 min. Cool, then use as directed.


This dessert tastes equally delicious when prepared with PHILADELPHIA Neufchatel Cheese, your favorite flavor JELL-O Sugar Free Fat Free Instant Pudding and COOL WHIP LITE Whipped Topping.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 210
Total fat 12g
Saturated fat 8g
Cholesterol 35mg
Sodium 250mg
Carbohydrate 22g
Dietary fiber 0g
Sugars 16g
Protein 3g
% Daily Value
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • kikoduke |

    I made this recipe and used strawberry cream cheese instead of plain cream cheese and it was wonderful. I used 12oz.instead of 8oz and added a pkg of lemon jello to the pudding by mixing with 1/2 cup hot water to mix it then 1/2 cup ice cold to cool it before putting it into the pudding.I also decreased the liquid in the pudding by 1/2 cup.It was a big hit at 4th of July BBQ.

  • irwind45150 |

    I made this recipe for Mother's Day, but I made it as 2 - 8inch pies. The folks gathered loved it. I only had one suggestion, increase the lemon flavor a little more. I too believe, it would have been much better if there had been a "stronger" lemon flavor. Next time I make it, I will add a teaspoon or two of REAL LEMON or lemon extract.

  • cara1997 |

    OMG!!! I made this for a potluck dessert and it was wonderful. It was very easy to make and everyone just loved it. I wasn't able to find the strawberry Cool Whip at my store so I just pureed a cup of frozen sliced strawberries (not the kind with syrup) and mixed it in with regular Cool Whip. I will definately be making this again. <<< Response from Kraft Kitchens Expert, Michele ~ Great way to improvise! We are sorry, but Strawberry Cool Whip is no longer available. We have adjusted the recipe to use regular Cool Whip. Enjoy! >>>

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