This homemade lemon lush is the best dessert lasagna. You'll love the delicious shortbread crust topped with layers of cheesecake, pudding, and Cool Whip.
- 2 cups flour
- 1 cup butter softened
- ½ cup sugar
- ½ cup pecans crushed
- 16 ounces cream cheese softened
- 1 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon lemon peel grated
- 6.8 ounces instant lemon pudding
- 3 cups milk
- 8 ounces Cool Whip
- lemon peel grated
Stir all the ingredients together and then press by hand into a 9x13 pan sprayed with nonstick spray.
Bake at 350 degrees for 20 to 25 minutes.
Let the crust cool.
Cream the cream cheese and sugar together.
Add 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 with Cool Whip and garnish with grated lemon peel.
Calories: 590kcalCarbohydrates: 66gProtein: 7gFat: 34gSaturated Fat: 19gTrans Fat: 1gCholesterol: 91mgSodium: 378mgPotassium: 200mgFiber: 1gSugar: 33gVitamin A: 1115IUVitamin C: 1mgCalcium: 139mgIron: 1mg