Lemon Lush
Bright, creamy, and perfectly tart, this no-fuss layered dessert features a buttery graham crust, a silky cream cheese layer, and a zesty lemon pudding topping. Ideal for potlucks and make-ahead treats.
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
Cream Cheese Layer
- 8 oz cream cheese, softened Use room temperature for a smooth layer.
- 1 cup powdered sugar
- 1 cup whipped topping (folded in)
Lemon Pudding Layer
- 3.4 oz instant lemon pudding mix
- 2 cups milk
Topping
- 1 cup whipped topping for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed. Press this mixture into the bottom of a 9x13 inch pan to create the crust.
- Bake for 10 minutes, then remove from the oven and let cool.
- In another bowl, beat together the softened cream cheese and powdered sugar until smooth. Fold in 1 cup of whipped topping and spread this mixture over the cooled crust.
- In a separate bowl, whisk together the instant lemon pudding mix and milk for about 2 minutes until it thickens. Spread this pudding mixture over the cream cheese layer.
- Top with 1 cup of whipped topping, spreading it evenly. Refrigerate for at least 4 hours or until firm.
- Cut into squares and serve chilled.
Notes
Serve with a dusting of lemon zest or a thin slice of fresh lemon on each square. Can be stored covered in the refrigerator for up to 4 days.