Prepare the crust (if using a base) or simply spread the layered mixture directly into a 9x13 inch dish for a no-bake option.
Using a mixing bowl and electric mixer, blend the softened cream cheese and sugar until smooth and creamy, with no lumps visible, about 2-3 minutes.
1 cup granulated sugar
Add the instant lemon pudding mix to the mixture and blend until fully incorporated and slightly thickened, about 1 minute.
1 cup granulated sugar
Gradually pour in the cold milk while mixing, continue mixing until the mixture is smooth, thickened, and no lumps remain, about 2 minutes. The mixture should hold its shape when lifted.
1 cup granulated sugar
Fold in the lemon zest and half of the whipped topping gently with a spatula until evenly distributed, maintaining a light texture.
1 cup granulated sugar
Spread the cheese and pudding mixture evenly over the prepared crust or bottom layer in the dish, smoothing the top with a spatula.
Refrigerate for at least 2 hours until set and firm.
Meanwhile, prepare the lemon glaze: combine powdered sugar and lemon juice in a small bowl, whisk until smooth. Once the dessert is set, drizzle the glaze evenly over the top.
1 cup granulated sugar
Garnish with additional lemon zest if desired, then slice and serve chilled.
1 cup granulated sugar