Lemon Lush
This classic lemon lush is a light and creamy layered dessert made with a buttery pecan crust, sweetened cream cheese, instant lemon pudding, and fluffy Cool Whip. It’s the perfect make-ahead treat for potlucks, holidays, or warm weather gatherings. A tried-and-true family favorite that’s always a crowd-pleaser!
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
Storage:
Cover and refrigerate for up to 4 days.
For the best texture and presentation, enjoy within the first 24 hours. After that, the layers may begin to soften and blend together, but it’ll still taste delicious!
Serving Tips:
For cleaner slices, pop the dessert in the freezer for about 30 minutes before serving. Use a sharp knife and wipe the blade between cuts to help keep the layers neat and distinct.
Tried this recipe?Let us know how it was!
