Lemon Lush
Lemon Lush is a layered dessert with a pecan crust topped with a lemon cheesecake layer, lemon pudding, and finally, whipped topping and more pecans
Servings: 12
Ingredients
Crust
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 1½ cups (192 g) all-purpose flour
- 1 cup (109 g) chopped pecans
Cream Cheese Layer
- 12 ounces (340 g) cream cheese, room temperature
- 1 cup (225 g) confectioners' sugar
- 1 medium lemon, juiced (about ¼ cup)
- 1 pinch kosher salt
- 1 cup (238 g) whipped topping
Lemon Layer
- 2 boxes (3.4-ounces each) lemon instant pudding
- 3 cups (735 g) whole milk, cold
Topping
- 2 cups (576 g) whipped topping
- ¼ cup (27 g) chopped pecans, for garnish
Instructions
Crust
- Preheat the oven to 375°F and spray a 9x13-inch baking dish with cooking spray.
- In a medium bowl, combine butter, flour, and chopped pecans. Using a fork, combine ingredients well. Then press into the bottom of the baking dish.
- Bake for 15-20 minutes, keeping an eye on it so the edges don't burn. Remove from oven and allow to cool completely.
Cream Cheese Layer
- In a large bowl, beat cream cheese with a hand mixer until it is light and fluffy (about 3 minutes).
- Add in the confectioners' sugar, lemon juice, and salt. Beat until everything is combined.
- Adding a little bit at a time, fold in the whipped topping.
- Spread the cream cheese mixture evenly over the cooled crust. Place in the freezer while you prepare the lemon layer.
Lemon Layer
- In a large mixing bowl, add lemon pudding mix and milk. Use a hand mixer to beat until smooth and slightly thickened (about 2-4 minutes).
- Pour the pudding mixture over the cream cheese layer and carefully smooth it into an even layer. Place it in the refrigerator to chill for about 15 minutes.
Topping
- When ready, dollop whipped cream onto the layer of lemon pudding and carefully smooth it into an even layer.
- Top with pecans, for garnish.
- Place the dessert into the refrigerator to chill for 2 hours, up to overnight.