If you’ve ever had Lemon Lush before, you already know how good it is. That Cool Whip topping, the creamy lemon pudding layer, and the buttery crust all come together in the most perfect way.
It’s light, fluffy, and hits the spot on warm days when you want something sweet but not too heavy.
There are many versions of this classic recipe floating around - some call it lemon lasagna, others lemon delight, or even lemon lush pie - but this is the one I grew up with, and it remains my favorite.
I met this gorgeous dessert sometime in the mid-90s when my mom made it for one of our family picnics. We made questionable fashion and hairstyle choices back then, but our taste in desserts was spot on.
That was a long time before I embraced my love of food from behind the camera. I was just a teenager. But now, I am making this classic dessert for my own family and friends.
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Why This Lemon Lush is the Best
- Tried and true - Our family has made this countless times over the years, and it never fails. Plus, it's almost a no-bake recipe with just a short bake time on the crust.
- Only 8 Ingredients! - It has perfectly balanced layers. The buttery shortbread crust holds up beautifully, the sweetened cream cheese layer is smooth and tangy, and the lemon pudding layer is light and refreshing.
- Great for make-ahead - This dessert sets up beautifully in the fridge and slices cleanly after chilling, making it ideal for entertaining. This is one of those creamy desserts that always gets asked for again.
- Just the right amount of lemon flavor - The instant lemon pudding brings brightness without being too tart or overpowering.
If you’re a fan of lemon desserts, you’ll also love my No-Bake Lemon Cheesecake Pie - it’s creamy, tart, and incredibly easy to make.
My Lemon Curd Cookies are a nice little lemon treat featuring a buttery crust and lemon curd.
Or, if you're on the hunt for an easy no-bake dessert, try my No-Bake Cherry Pie with Graham Cracker Crust or my Banana Pudding with Cream Cheese. Both of these are perfect for summertime when you're trying to avoid turning on the oven.
Natalie's Tips
Before you get started, here are a few important notes to make sure your Lemon Lush turns out just right:
- Use instant pudding mix, not cook-and-serve pudding mix. The instant lemon pudding sets up quickly, creating a smooth, creamy texture that this dessert is known for.
- Allow the cream cheese to soften to room temperature. This helps it blend easily into the powdered sugar and Cool Whip without any lumps in your cream cheese mixture.
- Thaw the Cool Whip completely. If it’s still frozen, it won’t fold in smoothly or spread evenly over the layers. An 8-ounce container has about 3 cups of Cool Whip in it. You will be folding 1 cup into the filling and using the other 2 cups for the top layer of the dessert.
- Chop the pecans finely if you're using them in the crust. This helps them blend more evenly with the flour and butter, resulting in a better-textured base.
These little details can make a big difference in getting those luscious, creamy layers just right.
Substitutions and Variations
- Nut-free option - Swap the pecan crust for a graham cracker crust or even crushed golden Oreos or Nilla wafers. Use a food processor to make fine crumbs and mix with melted butter for the base.
- Try another flavor - You can easily create a chocolate version using chocolate pudding, or experiment with strawberry pudding for a fun twist.
- Cool Whip as a Garnish - If you prefer to skip the Cool Whip layer, this dessert would still be just as lovely with a dollop of whipped cream or Cool Whip on top of each serving.
Craving something with a similar citrus twist? Try my Eagle Brand No-Bake Key Lime Pie for another refreshing, chilled dessert.
Ingredients
*For specific ingredient amounts, please scroll down to the printable recipe card.
How to Make This Lemon Lush Dessert
Step 1: Bake the Crust. In a large mixing bowl, combine the flour, chopped pecans, and softened butter. Mix until crumbly and press into a 9"x 13" baking dish to form the first layer. Bake at 350°F for 15–20 minutes, until lightly golden around the edges. Let the crust cool completely before moving on.
Step 2: Make the Cream Cheese Layer. In a medium bowl, beat together the powdered sugar and softened cream cheese until smooth. Mix in 1 cup of Cool Whip. Spread this in an even layer over the cooled crust.
Step 3: Prepare the Pudding. In another mixing bowl, whisk the instant lemon pudding mix and cold milk together for 2 minutes. This creates a creamy and smooth lemon pudding layer that goes on top of the lemon cream cheese filling.
Step 4: Finish with Topping. Spread the remaining Cool Whip over the lemon pudding layer. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. The layers set up beautifully and slice like a dream.
Recipe Notes
I use my hands to press the crust into the bottom of the baking dish, and then I use the bottom of a measuring cup to make a firm bottom layer. I love serving it in a glass 9" x 13" dish to show off the layers when I serve it.
If I'm really in a hurry, I transfer the 9" x 13" baking pan to my freezer to speed up chilling the crust. It takes about 20 minutes.
Sometimes, a tiny bit of condensation will collect on the plastic wrap as the dessert chills. If it drips on top of the dessert, use a paper towel and gently blot the moisture until it disappears.
FAQs
Yes! This dessert actually gets better as it chills. I recommend refrigerating it for at least 4 hours, but overnight is even better. Many times, I will make the crust the day before and cover it so that I'm sure it's completely cooled.
Since Cool Whip contains stabilizers, I don't recommend using real whipped cream as a substitute. The filling may not set up as well.
Yes, but the texture may not be quite as rich or creamy.
You can freeze leftovers, but the texture of the Cool Whip and pudding may change slightly after thawing.
Lemon Lush
Equipment
- 9" x 13" baking dish
- Electric Mixer
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup chopped pecans
- ½ cup unsalted butter softened to room temperature
- 1 cup powdered sugar
- 8 oz cream cheese softened
- 8 oz Container Cool Whip thawed and divided
- 2 3.5 oz packages instant lemon pudding
- 3 cups cold milk
Instructions
- In a large mixing bowl, combine the flour, chopped pecans, and softened butter. Mix until crumbly and press into a 9"x 13" baking dish to form the first layer. Bake at 350°F for 15–20 minutes, until lightly golden around the edges. Let the crust cool completely before moving on.1 ½ cups all-purpose flour, 1 cup chopped pecans, ½ cup unsalted butter
- In a medium bowl, with a hand mixer, beat together the powdered sugar and softened cream cheese until smooth. Mix in 1 cup of Cool Whip. Spread the mixture in an even layer over the cooled crust.1 cup powdered sugar, 8 oz cream cheese
- In another mixing bowl, whisk the instant lemon pudding mix and cold milk together for 2 minutes, until it has thickened. Spread the lemon pudding in an even layer over the top of the cream cheese layer.2 3.5 oz packages instant lemon pudding, 3 cups cold milk
- Spread the remaining Cool Whip (about 2 cups) over the lemon pudding layer. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. The layers set up beautifully and slice like a dream.
Notes
Allison says
This is the BEST summer dessert and now a summertime staple at our house! The light buttery crust and lemon pudding are the perfect combination. I love how it doesn’t feel “heavy” when it is so hot outside. I also can’t wait to bring this to the next large gathering we go to- the 9 x 13 size is great for a crowd!
Thanks for your comment, Allison! I'm so glad you enjoyed this dessert!
Charlotte says
This lemon lush looks delicious and perfect for serving a crowd. I love how easy it is with minimal ingredients. The pecans in the crust are the perfect touch! Thanks for another great recipe!