Lemon Lush
A layered lemon lush dessert with a buttery cookie crust, creamy cheesecake-style filling, and smooth lemon pudding, topped with whipped topping for an easy, crowd-pleasing favorite.
Servings: 9 servings
Calories: 395kcal
Ingredients
- 3 - 5.5 ounce bags shortbread cookies About 3 cups when crushed (We used Pepperidge Farms Dublin)
- 8 tablespoons unsalted butter melted
- 8 ounce package cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 16 ounce package frozen whipped topping thawed, divided (i.e. Cool Whip)
- 2 - 3.4 ounce packages lemon instant pudding mix
- 3 cups whole milk cold
- Fresh lemon zest for topping
Instructions
- Preheat oven to 350 degrees F, then lightly grease a 9x13 baking dish.
- Crush cookies into fine crumbs then reserve 1-2 tablespoons for topping and add the rest to a mixing bowl and mix with melted butter, then press firmly into the prepared baking dish.
- Bake crust for 8 minutes, then set aside to cool.
- Add cream cheese, powdered sugar, and vanilla extract to a mixing bowl, then beat until creamy, about 2 minutes.
- Fold in ½ of the thawed whipped topping.
- Spread in an even layer over the cooled crust.
- Add pudding mix and milk to a large mixing bowl and whisk until combined, let sit for 2 minutes to thicken, then spread evenly over cream cheese layer.
- Spread remaining thawed whipped topping over lemon layer, then sprinkle with lemon zest and reserved cookie crumbs.
- Cover and refrigerate for 4 hours to overnight, then serve.
- Optionally, freeze for 20 minutes in order to be able to cut into squares or rectangles to serve.
Notes
- Make sure the crust is fully cooled before adding the cream cheese layer to prevent it from softening.
- Use softened cream cheese so the filling mixes smooth and doesn’t leave lumps.
- Let the pudding sit for a couple of minutes after mixing so it thickens before spreading.
- Spread each layer gently to keep the layers distinct and even.
- For cleaner cuts, chill longer or place in the freezer for 15–20 minutes before slicing.
- Store covered in the refrigerator for up to 3–4 days.
- You can substitute graham cracker crumbs for the shortbread cookie crust if preferred.
Nutrition
Serving: 1slice | Calories: 395kcal | Carbohydrates: 31g | Protein: 6g | Fat: 28g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 150mg | Potassium: 210mg | Fiber: 0.004g | Sugar: 30g | Vitamin A: 819IU | Calcium: 163mg | Iron: 0.1mg
