Lemon Lush Dessert

Our lemon lush dessert is an easy treat made with a simple crust topped with no-bake cheesecake, lemon pudding, and whipped cream layers. It's perfect for all your spring and summer gatherings!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 25

Chilling Time 6

Total Time 6 45

Servings servings

Calories 323kcal

Author Sherri Hagymas

Ingredients

2 cups all purpose flour
1 cup unsalted butter softened
16 ounces cream cheese softened (two blocks)
2 cups powdered sugar
1 tablespoons lemon juice fresh
6 ounces lemon instant pudding mix (2) 3 ounces boxes
3 cups cold milk
8 ounces cool whip
Fresh lemons and/ or lemon zest for garnish optional

Instructions

Preheat the oven to 350° F and line a 9x13 inch baking dish with parchment paper.
In a large mixing bowl, add the flour and softened butter.
2 cups all purpose flour, 1 cup unsalted butter
Using a fork, mash/cut the butter into the flour until it forms a crumbly dough.
Press the mixture into the bottom of the parchment lined pan.
Bake for 25 minutes then remove from the oven and let it cool completely before continuing.

Make the cream cheese layer:

In a large mixing bowl, add the softened cream cheese and powdered sugar and blend until smooth.
16 ounces cream cheese, 2 cups powdered sugar
Add the lemon juice and mix in.
1 tablespoons lemon juice
Spoon the cream cheese mixture over the cooled crust layer and spread evenly.

Make the pudding layer:

In a large mixing bowl, add the dry pudding and milk and whisk together.
6 ounces lemon instant pudding mix, 3 cups cold milk
Pour the pudding over the cream cheese layer and spread it out evenly.
Place the dish in the refrigerator for at least 6 hours for set completely (you can also chill overnight if you'd like).
Before serving, spread the top with an even layer of cool whip.
8 ounces cool whip
Add lemon slices to the top of each piece when serving if desired.
Fresh lemons and/ or lemon zest for garnish

Notes

Use a different crust. You could make a Graham cracker crust, a vanilla cookie crust, or a Golden Oreos crust instead. Just swap the flour for either. I just use a food processor to crumble any cookies or crackers.

You can also mix in ½ cup of chopped pecans or walnuts into the crust before baking it!

Instead of Cool Whip, you could go with a homemade stabilized whipped topping.

Top with chopped nuts such as walnuts or pecans or even a few coconut flakes.

Keep leftovers in the pan covered in plastic wrap and refrigerated for up to 4 days. If you've only got a couple of pieces left, transfer them to an airtight container for storage.

This layered dessert can be frozen for up to 1 month. Thaw it in the refrigerator overnight and serve it the following day.

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