Lemon Lush Dessert

Slice of lemon lush being lifted from a glass dish with creamy layers of pudding and whipped topping, and a bowl of lemons in the background.

5 from 4 votes

This homemade lemon lush is the best dessert lasagna featuring a delicious shortbread crust topped with layers of cheesecake, pudding, and Cool Whip.

Prep Time15

Chill Time3

Total Time3 15

Course: Dessert

Cuisine: American

Keyword: Lemon Lush Dessert Recipe, Lemon Lush Recipe

Servings:

Calories: 433kcal

Ingredients

2 cups all-purpose flour
¼ cup finely chopped pecans
2 tablespoons granulated sugar
¾ cup unsalted butter, melted
2 tablespoons unsalted butter, melted
16 ounces block style cream cheese, softened to room temperature
1 cup powdered sugar, sifted
2 teaspoons lemon zest, plus more for optional garnish
1 tablespoon lemon juice
½ teaspoon vanilla extract
6.8 ounces instant lemon pudding, Jell-O brand (two 3.4 ounce boxes)
3 cups whole milk, very cold
8 ounces container whipped topping, thawed (Cool-Whip brand)

Optional Garnish

Additional lemon zest
Thin lemon slices

Instructions

Preheat the oven to 350°F.
Stir together in a mixing bowl the all-purpose flour, pecans, granulated sugar and melted butter until well combined and no dry pockets of flour remain.
Transfer to a 9x13 baking dish and firmly press the crust mixture into an even layer. A piece of parchment paper can help it to keep from sticking to your hands while pressing.
Bake for 15 minutes. Remove the baked crust layer from the oven and allow to cool on the counter for 15-20 minutes or until cool to the touch before adding remaining layers. While the crust cools, prepare the cream cheese layer.
Beat the cream cheese and sifted powdered sugar on medium-high speed, using a handheld mixer, for 1-2 minutes or until smooth and fluffy. Beat in the lemon zest, lemon juice, and vanilla extract just until combined. Set aside.
To a separate mixing bowl, add the instant lemon pudding and whole milk. Whisk for 2-3 minutes or until smooth and slightly thickened. Cover with plastic wrap and let sit for 5-10 minutes to fully thicken.
Once the crust has cooled, use a small offset spatula to spread the cream cheese mixture into an even layer.
Spread the lemon pudding layer evenly over the cream cheese layer, being careful not to mix the two layers. Then spread the whipped topping evenly over the pudding.
Cover the lemon lush dessert with plastic wrap and refrigerate for a minimum of 3 hours, or up to overnight, to allow the layers to chill and fully set before slicing and serving.
Before serving, garnish each slice with a sprinkle of fresh lemon zest and a thin lemon slice, if desired.

Notes

If your brand of instant lemon pudding is a dull yellow color once whisked with the milk, you can whisk in 2-3 drops of yellow gel food coloring to achieve a brighter yellow color.

Nutrition