DESCRIPTION
Easy cold lemon dessert (aka lemon lush) made with cream cheese and lemon pudding.
INGREDIENTS
- 1 1/4 cup flour
- 3/4 cup butter
- 1/4 cup pecans + extra for top
- 8 oz cream cheese, softened
- 16 oz cool whip
- 1 cup powdered sugar
- 4 small (3.4 oz) boxes lemon instant pudding
- 5 cups milk
INSTRUCTIONS
First Layer
Preheat oven to 350° F.
- Cut butter into flour. Mix well and add pecans. Pat into the bottom of a 9×13 pan and bake for 20 minutes or until golden brown. Let cool completely.
- Second Layer
- Whip together softened cream cheese and powdered sugar. Fold in half of the cool whip (about 8 oz.). Spread over crust.
- Third Layer
- Combine lemon pudding and milk. Beat until thick. Spread over cream cheese layer.
- Fourth Layer
- Spoon and swirl the remaining cool whip on top. Sprinkle with pecans.
- Refrigerate until ready to serve.
NOTES
If making this ahead, it will keep for an entire day. I think it’s even better the second day!
If you want to make a smaller dessert, you can cut the recipe in half and use a 9×9 pan.
I highly recommend using Jell-O brand lemon pudding. I’ve tried a few off brands (specifically Kroger) and they did not have the same great lemon-y taste.
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