Layered Lemon Bars with Creamy Mousse Filling

Name: Layered Lemon Bars with Creamy Mousse Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 3-1/2 qt. Golden OREO Pieces-Medium, finely crushed; 2 cups unsalted butter, melted; Lemon Custard; 20 each eggs; 1-1/2 qt. sugar; 2 tsp. baking powder; 1/4 cup lemon zest Safeway 4 ct For $5.00 thru 02/09; 1-1/3 cups lemon juice Safeway 4 ct For $5.00 thru 02/09; Creamy Mousse; PHILADELPHIA Original Cream Cheese, softened; 1 cup JELL-O Vanilla Instant Pudding; 2-1/2 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09; 1/4 cup lemon juice Safeway 4 ct For $5.00 thru 02/09; 3 cups heavy cream; 2 qt. prepared whipped topping; 1-1/2 qt. Golden OREO Pieces-Medium, divided

Servings: persons

Crust
3-1/2 qt. Golden OREO Pieces-Medium, finely crushed
2 cups unsalted butter, melted
Lemon Custard
20 each eggs
1-1/2 qt. sugar
2 tsp. baking powder
1/4 cup lemon zest Safeway 4 ct For $5.00 thru 02/09
1-1/3 cups lemon juice Safeway 4 ct For $5.00 thru 02/09
Creamy Mousse
PHILADELPHIA Original Cream Cheese, softened
1 cup JELL-O Vanilla Instant Pudding
2-1/2 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
1/4 cup lemon juice Safeway 4 ct For $5.00 thru 02/09
3 cups heavy cream
2 qt. prepared whipped topping
1-1/2 qt. Golden OREO Pieces-Medium, divided

1
Crust: Mix crushed OREO Pieces and butter; press about 3 cups onto bottom of each of 4 foil-lined 13x9-inch pans (or press all onto bottom of 1 lined 13x9-inch pan for trial recipe).
2
Bake in 300 degrees F-convection oven 7 min.
3
; cool.
4
Lemon Custard: Beat eggs with mixer fitted with paddle attachment until well blended.
5
Add remaining ingredients; mix well.
6
Pour about 2 cups over each Crust.
7
Bake 15 to 18 min.
8
or until centers are set.
9
Vanilla Mousse: Beat cream cheese in large bowl with mixer on medium speed 2 min., stopping occasionally to scrape bottom and side of bowl.
10
Add dry pudding mix; beat until well blended.
11
Beat in lemon zest and juice.
12
Gradually add cream, beating on low speed until well blended.
13
Fold in whipped topping and 1 qt.
14
of the OREO Pieces (or 1 cup of the OREO Pieces for trial recipe).
15
Carefully spread about 3-1/2 cups mousse over Lemon Custard in each pan.
16
Crush remaining OREO Pieces to form fine crumbs; sprinkle over Vanilla Mousse layer.
17
Refrigerate until ready to serve.

2447

kcal

Calories

206

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Crust, 3-1/2 qt. Golden OREO Pieces-Medium, finely crushed, 2 cups unsalted butter, melted, Lemon Custard, and more.

Yes, Layered Lemon Bars with Creamy Mousse Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!