Why You’ll Love This Recipe

This Lemon Lush dessert offers a delicious combination of textures and flavors in every bite. The buttery, slightly crunchy pecan crust contrasts beautifully with the creamy, tangy lemon pudding and smooth, fluffy whipped topping. It’s a no-bake, make-ahead treat that’s perfect for potlucks, family gatherings, or a refreshing summer dessert. Plus, its easy preparation and ability to be made ahead of time makes it a convenient and impressive option for any occasion.

Ingredients

For the Crust:

1 cup all-purpose flour
½ cup unsalted butter, softened
½ cup finely chopped pecans
¼ teaspoon salt

For the Cream Cheese Layer:

8 ounces cream cheese, softened
1 cup powdered sugar
1 cup whipped topping (Cool Whip or homemade stabilized whipped cream)

For the Lemon Layer:

2 (3.4-ounce) boxes instant lemon pudding mix
2 ¾ cups cold whole milk

For the Top Layer:

2 cups whipped topping
Optional garnish: lemon zest, thin lemon slices, crushed cookies, or chopped nuts

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the flour, softened butter, chopped pecans, and salt. Mix until a crumbly dough forms. Press the mixture evenly into a 9×13-inch baking dish using the bottom of a measuring cup or your fingers. Bake for 15-18 minutes or until the crust is lightly golden. Let the crust cool completely before proceeding.
Make the Cream Cheese Layer: In a large bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Gently fold in the whipped topping until fully combined and fluffy. Spread this layer evenly over the cooled crust, smoothing it out with a spatula. Place in the refrigerator to chill while you prepare the pudding layer.
Prepare the Lemon Pudding Layer: In a clean bowl, whisk together the instant lemon pudding mix and cold milk for about 2 minutes. Let the mixture stand for 5 minutes until thickened. Pour the pudding over the cream cheese layer and gently spread it evenly with a spatula or spoon.
Add the Final Whipped Topping Layer: Spread the remaining whipped topping over the lemon pudding layer, covering the surface completely. Use the back of a spoon or spatula to create swirls for a decorative finish. Optionally, add lemon zest, thin lemon slices, or crushed cookies on top for garnish.
Chill and Serve: Refrigerate the assembled dessert for at least 2 hours to allow the layers to set. For best results, chill overnight. Cut into squares to serve.

Servings and Timing

Servings: 12
Prep Time: 25 minutes
Cook Time: 15 minutes
Additional Time: 2 hours
Total Time: 2 hours 40 minutes

Variations

Gluten-Free: Use a gluten-free flour blend for the crust to make this dessert gluten-free.
Nuts-Free: Omit the pecans from the crust for a nut-free version.
Berry Topping: Top with fresh berries such as raspberries or blueberries for added color and flavor.
Flavored Whipped Cream: Flavor the whipped topping with a teaspoon of vanilla extract or lemon zest for an extra hint of flavor.
Use Different Pudding Flavors: Swap out the lemon pudding for vanilla or lime pudding for a new twist.

Storage/Reheating

Storage: Store leftover Lemon Lush in an airtight container in the refrigerator for up to 4 days.
Reheating: No reheating is necessary, as this dessert is served chilled. Simply remove from the fridge and serve cold.

FAQs

Can I make Lemon Lush ahead of time?

Yes, Lemon Lush is actually best when made ahead of time. It needs to chill for at least 2 hours, but overnight chilling ensures the layers set beautifully.

Can I use a different type of crust?

Yes, you can substitute the pecan crust with a graham cracker crust or even a shortbread crust for a different flavor.

How long does the crust need to bake?

Bake the crust for 15-18 minutes, or until it’s lightly golden. Let it cool completely before adding the cream cheese layer.

Can I make this without whipped topping?

If you don’t have whipped topping, you can use homemade stabilized whipped cream instead for a more natural option.

How can I make this dessert more citrusy?

You can add more lemon zest to the cream cheese layer or increase the amount of lemon juice in the pudding layer for an extra citrusy kick.

Is it okay to use a different flavor of pudding mix?

Yes! You can substitute the lemon pudding with other flavors like vanilla or lime for a different take on this dessert.

Can I freeze Lemon Lush?

Lemon Lush can be frozen, but the texture of the whipped topping may change upon thawing. It’s best to store it in the refrigerator.

What can I garnish this dessert with?

You can garnish Lemon Lush with lemon zest, thin lemon slices, crushed cookies, or chopped nuts for added texture and a more decorative finish.

How do I make the cream cheese layer fluffy?

Ensure the cream cheese is softened before beating it with the powdered sugar. Folding in the whipped topping gently will create a light and fluffy layer.

Can I use homemade pudding instead of instant pudding mix?

While homemade lemon pudding can be used, the texture and setting time may differ from using instant pudding mix. Instant pudding is ideal for this quick, no-bake dessert.

Conclusion

Lemon Lush is a refreshing, creamy dessert that’s easy to make and full of vibrant lemon flavor. Its smooth layers of cream cheese, lemon pudding, and whipped topping on a crunchy pecan crust make it a perfect treat for any occasion. Whether you’re hosting a gathering or simply craving something sweet and citrusy, Lemon Lush will be a hit with everyone!

Lemon Lush Dessert Recipe

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A refreshing, no-bake dessert with layers of cream cheese, lemon pudding, and whipped topping on a buttery pecan crust.

Author: Amy
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 2 hours 40 minutes
Yield: 12 servings
Category: Dessert
Method: No-bake
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the flour, softened butter, chopped pecans, and salt. Mix until a crumbly dough forms. Press the mixture evenly into a 9×13-inch baking dish using the bottom of a measuring cup or your fingers. Bake for 15-18 minutes or until the crust is lightly golden. Let the crust cool completely before proceeding.
Make the Cream Cheese Layer: In a large bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Gently fold in the whipped topping until fully combined and fluffy. Spread this layer evenly over the cooled crust, smoothing it out with a spatula. Place in the refrigerator to chill while you prepare the pudding layer.
Prepare the Lemon Pudding Layer: In a clean bowl, whisk together the instant lemon pudding mix and cold milk for about 2 minutes. Let the mixture stand for 5 minutes until thickened. Pour the pudding over the cream cheese layer and gently spread it evenly with a spatula or spoon.
Add the Final Whipped Topping Layer: Spread the remaining whipped topping over the lemon pudding layer, covering the surface completely. Use the back of a spoon or spatula to create swirls for a decorative finish. Optionally, add lemon zest, thin lemon slices, or crushed cookies on top for garnish.
Chill and Serve: Refrigerate the assembled dessert for at least 2 hours to allow the layers to set. For best results, chill overnight. Cut into squares to serve.