Lemon Lush Dessert

5 from 24 votes

Light, summer dessert that starts with a shortbread crust and is topped with layers of cream cheese, lemon pudding and whipped topping.

Prep Time15

Cook Time15

Chill Time2

Total Time2 30

Course: Dessert

Cuisine: American

Servings:

Calories: 244kcal

Author: Julie Evink

Ingredients

Crust

1 cup all-purpose flour
2 Tablespoons granulated sugar
¼ cup finely chopped pecans or walnuts
½ cup unsalted butter (1 stick), softened

Cream Cheese Layer

8 ounces cream cheese softened
1 cup granulated sugar
Zest of 1 lemon
Juice of 1 lemon
8 ounces container whipped topping, thawed

Pudding Layer

2 boxes instant lemon pudding 3.4 ounces each
3 cup cold milk

Top Layer

8 ounces container whipped topping thawed

Garnish options

Zest of lemon
Lemon slices

Instructions

Shortbread Crust

Preheat oven to 350 degrees Fahrenheit.
Spray 13x9 inch baking dish with cooking spray and set aside.
Add crust ingredients to large bowl and combine using a stand or hand mixer until completely mixed.
Press crust mixture into prepared 13x9 baking dish.
Place in preheated oven at 350 degrees Fahrenheit and bake for 15-18 minutes or until golden brown.
Remove from oven and set aside to cool completely.

Cream Cheese Layer

In a large mixing bowl cream together softened cream cheese and sugar until smooth using a hand mixer or stand mixer.
Stir in zest, juice and whipped topping to cream cheese mixture until smooth.
Spread cream cheese mixture over cooled crust.
Place in refrigerator to chill at least 30 minutes.

Lemon Pudding Layer

In a large bowl, combine pudding mix and milk until smooth and creamy. Spread over cream cheese layer.
Place in refrigerator to chill at least 15 minutes or until pudding is set.

Whipped Topping Layer

Spread remaining whipped topping over pudding layer.
Optional - add chopped nuts, lemon zest or slices.
Place in refrigerator until ready to serve at least 1 hour.
Store leftovers in refrigerator in airtight container.

Notes

Crust Tip: I love walnut or pecans in the crust, but you could also use almonds. Whichever nut you decide to use, be sure to finely chop them. The easiest way to do this is in a food processor.

Whipped Topping Substitute: You can use homemade whipped cream instead of whipped topping for this dessert. Just be sure to whip the heavy cream until it holds stiff peaks. I like the whipped topping because it’s easier – one less step to do.

Flavor Variations: So, here’s the best thing about this dessert. You can use the same crust and cream cheese filling but switch the pudding flavor and decorations to create a whole new dessert. Lime lush is great – just use lime-flavored pudding! Or, try other flavors to put your own spin on it.

Make-Ahead Tip: You can make this dessert a day in advance, and the leftovers will keep for two to three days in the refrigerator.

Nutrition