Creamy Lemon Lush Dessert
If you’re looking for a no-fuss, crowd-pleasing dessert bursting with citrusy freshness and creamy layers, Lemon Lush is the perfect choice. With its buttery crust, velvety cream cheese layer, tangy lemon pudding, and fluffy whipped topping, this chilled dessert is ideal for hot summer days, family gatherings, or potlucks.
Servings 12
Calories 320kcal
Cost $10 – $12
Ingredients
For the crust
- 1 cup all-purpose flour
- ½ cup unsalted butter softened
- ½ cup chopped pecans optional
For the cream cheese layer
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping like Cool Whip
For the lemon pudding layer
- 2 (3.4 oz) boxes instant lemon pudding mix
- 3 cups cold milk
For the topping
- 1½ cups whipped topping
- Lemon zest for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Make the crust: In a bowl, mix flour, softened butter, and pecans until crumbly. Press into the bottom of a 9×13-inch baking dish. Bake for 15 minutes, then let it cool completely.
- Cream cheese layer: Beat softened cream cheese and powdered sugar until smooth. Fold in 1 cup of whipped topping. Spread this layer over the cooled crust.
- Lemon pudding layer: In a clean bowl, whisk together the lemon pudding mix and cold milk until thickened (about 2–3 minutes). Spread it evenly over the cream cheese layer.
- Final layer: Gently spread the remaining whipped topping over the lemon pudding layer. Use a spatula to create pretty swirls.
- Chill: Refrigerate for at least 3–4 hours, or overnight, until fully set.
- Serve: Garnish with lemon zest before serving for an extra citrusy punch.
Notes
- Use softened cream cheese for a smooth, lump-free filling. Cold cream cheese will result in a grainy texture.
- Chill the layers thoroughly between steps if needed — this helps prevent mixing.
- Make it the night before for best flavor and firmness.
- Add real lemon zest or a dash of lemon extract to the pudding layer for a stronger citrus kick.