Lemon Lush
This homemade lemon lush is the best dessert lasagna featuring a delicious shortbread crust topped with layers of cheesecake, pudding, and Cool Whip.
Servings: 12
Calories: 590kcal
Ingredients
Crust
- 2 cups flour
- 1 cup butter, softened
- ½ cup sugar
- ½ cup pecans, crushed
Cheesecake
- 16 ounces cream cheese, softened
- 1 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon lemon peel, grated
Pudding
- 6.8 ounces instant lemon pudding
- 3 cups milk
Topping
- 8 ounces Cool Whip
- lemon peel, grated
Instructions
- Stir all the ingredients together and then press by hand into a 9x13 pan sprayed with nonstick spray.
- Bake at 350°F for 20 to 25 minutes.
- Let the crust cool.
- Cream the cream cheese and sugar together.
- Add the lemon juice and lemon peel and mix.
- Spread the cream cheese mixture on top of cooled crust.
- Whisk together the pudding and milk until a thick yet pourable consistency.
- Immediately pour the pudding mixture on top of the cheesecake layer.
- Chill for at least one hour.
- Top the pudding layer with Cool Whip.
- Chill the entire dessert in the fridge for at least one hour up to overnight.
- Before serving, garnish with the grated lemon peel.
Notes
- Make sure that your crust is completely cool before going on to your second layer. It’s important that the crust is cooled so that the following layers set properly on top of it.
- Make sure your cream cheese is at room temperature, otherwise, you will end up with lumps in your mixture.
- Chilling overnight will allow all the flavors to mingle and blend together even more!
Nutrition
Calories: 590kcal | Carbohydrates: 66g | Protein: 7g | Fat: 34g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 378mg | Potassium: 200mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1115IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 1mg