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.

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

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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.

For a gluten-free version, use a gluten-free flour blend for the crust.

Omit the pecans for a nut-free option.

Top with fresh berries such as raspberries or blueberries for added color and flavor.

Flavor the whipped topping with a teaspoon of vanilla extract or lemon zest for extra flavor.

Use different pudding flavors like vanilla or lime for a new twist.

Find it online: https://chocolatecoveredamy.com/lemon-lush-dessert-recipe/