Lemon Lush is a beautiful and easy layered dessert featuring a crunchy crust topped with whipped cream cheese and lemon pudding. It's always a favorite at summer potlucks!
Course Dessert
Cuisine American
Keyword cream cheese, pudding
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Cooling time 45 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 12
Calories 329kcal
Author Sara Garska
Cost $15
Equipment
3 Mixing bowls
Electric Hand mixer
Baking safe pan 9x13"
Ingredients
Baked Crust
1cupflour
1/2cupbuttermelted
1/2cupchopped nutspecan or walnuts
Cream Cheese Layer
8ouncescream cheeseroom temperature
1cuppowdered sugar
1/2containerCool Whipor similar whipped topping
Pudding Layer
2boxesINSTANT lemon puddingsmall boxes (3.4oz)
3cupsmilk
Topping
1/2containerCool Whip
Instructions
Baked Crust
Mix flour, melted butter, and chopped nuts until combined.
Spread on bottom of 9X13 baking dish and press down to make the crust.
Bake at 350 degrees F for 15 minutes.
Remove from oven and allow to cool, about 30-60 minutes.
Cream Cheese Layer
Using an electric mixer, cream together the cream cheese and powdered sugar.
Add the Cool Whip and mix well.
Gently spread cheesecake layer on top of the cooled crust. Allow to set.
Pudding Layer
Whisk together the pudding mixes and milk.
Pour over the cream cheese mixture and spread gently. Allow to set.
Whipped Topping
Spoon the remainder of Cool Whip on top of the chocolate and spread.
You can also garnish with crumbs of the crust mixture, lemon zest, or chopped nuts.
Video
Notes
This is a make ahead dessert. It’s not difficult but each layer has to set before you add the next one. There is a short baking time for the crust, followed by a period of cooling.The pecan crust is delicate after baking. Let it cool completely. Make sure the cream cheese mixture is as spreadable as possible. Then spread it gently over the pecan crust.The pudding layer calls for less milk than the directions on the pudding boxes calls for. Using less milk creates a lemon layer that is firm and can be sliced and hold its shape.I used the time between layers to clean up utensils and bowls or get the next layer ready. The only layer you can’t prepare ahead of time is the pudding layer. It sets up fast and you want to be able to pour it.The whole thing takes about two hours. Then you can put it in the refrigerator until it’s time to serve.Nutrition information is an estimate only.