Layers of shortbread, cream cheese, lemon pudding, and fresh whipped cream make this Lemon Lush recipe the best of all. Lemon Lush is a cool, light, creamy dessert perfect for summer entertaining. Four layers give this dessert plenty of sweet and tart yumminess. We’re suckers for sunny citrus treats in the summer, and this cool, creamy lemon lush surely fits the bill. A cookie crust is layered with a creamy lemon pudding, sweet cream cheese, and a fluffy whipped topping. This dessert is perfect for spring and summer! The bottom is a buttery shortbread layer flavored with chopped pecans. Next is a sweetened cream cheese layer followed by an easy lemon pudding layer made from instant pudding mix. A layer of whipped topping on top gives a light, dreamy finish to this summer dessert.
What I love about this dessert is not only the creamy texture with the crunch of the buttery crust but the fact that I can make it a day ahead and it’s just about better than the first day I made it. You know I’m all about the practical in addition to the taste. Lemon Lush is an easy dessert recipe made with layers of pecan shortbread, sweetened cream cheese, lemon pudding, and whipped topping. Rediscover this classic summer dessert or enjoy it for the first time. You’ll want to go light on dinner so you have plenty of room left for Lemon Lush!
Ingredients
For the Crust:
* 1 cup butter, softened but not to room temperature
* 2 cups flour
* 1/4 cup sugar
* 1/2 cup pecans, chopped in small pieces
For the Cream Cheese Layer:
* 2 (8oz) packages Philadelphia cream cheese
* 1 cup powdered sugar
For the Pudding Layer and Topping:
* 2 small packages Jell-O instant lemon pudding mix
* 3 cups cold milk
* 3 – 4 drops lemon extract or 1 tbsp lemon juice – optional
* 1 (16oz) container Cool Whip, almost totally thawed
* Lemon zest, to garnish (optional)
Instructions
1. Stir together butter, flour, sugar, and chopped pecans in a mixing bowl. A fork works really well to get everything mixed together.
2. Press into a 9×13 baking dish and bake 15-20 minutes at 350°, or until a light golden brown. Remove from oven and set aside to cool.
3. Beat together cream cheese and sugar until creamy and smooth. Spread over cooled crust.
4. In another mixing bowl, whisk together pudding mix and milk.
5. Then whisk in the lemon extract or lemon juice if using. Allow to sit for 5 minutes to thicken up a little. Spread on top of the cream cheese layer. Cover and place in the fridge for 4 – 6 hours. May be refrigerated overnight.
6. When ready to serve, spread whipped topping over the pudding layer. Cut into 18-24 pieces (depending on how large or small you want them) and garnish with fresh lemon zest.