Lemon Lush is a layered dessert featuring a pecan crust, lemon cheesecake, lemon pudding, and whipped topping on top, along with additional nuts. For another classic lemon treat, try my Lemon Cream Cheese Dump Cake!
Prep Time: 30 minutes
Chilling Time: 2 Hours 15 minutes
Total Time: 2 Hours 45 minutes
Ingredients:
Crust:
- 1 cup whipped topping
- ½ cup butter, melted
- 1½ cups all-purpose flour
- 1 cup chopped pecans
Cream Cheese Layer:
- 12 ounces cream cheese
- 1 cup confectioners’ sugar
- 1 medium lemon, juiced (about ¼ cup)
- 1 pinch of kosher salt
Lemon Layer:
- 2 boxes of lemon instant pudding
- 3 cups whole milk
Topping:
- 2 cups whipped topping
- ¼ cup chopped pecans, for garnish
Instructions:
Crust:
- Spray a baking pan with cooking spray and preheat the oven to 375°F.
- Combine butter, flour, and chopped pecans in a medium bowl. Well-combine the ingredients with a fork. After that, press firmly into the baking dish’s base.
- Watch it carefully to prevent the edges from burning as it bakes for 15-20 minutes. Remove from the oven, then allow cool completely.
Cream cheese layer:
- Cream cheese should be beaten with a hand mixer in a big basin until it becomes light and fluffy (about 3 minutes).
- Lemon juice, salt, and confectioners’ sugar are added. Beat everything together completely.
- Fold in the whipped topping a tiny bit at a time.
- Over the chilled crust, evenly distribute the cream cheese mixture. while you make the lemon layer, put in the freezer.
Lemon layer:
- Add milk and lemon pudding mix to a sizable mixing bowl. Beat with a hand mixer until smooth and just slightly thickened (about 2-4 minutes).
- After gently smoothing it into an even layer, add the pudding mixture on top of the cream cheese layer. Put it in the fridge to chill for approximately 15 minutes.
Topping:
- When ready, carefully spread whipped cream in a uniform layer over the lemon pudding
layer. - To finish, sprinkle pecans over top.
- Put the dessert in the fridge to cool for up to an overnight period.
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