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 crushed pecans
- Two 8 ounce packages cream cheese softened
- 1 cup sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon grated lemon peel
- Two 3.4 ounce boxes instant lemon pudding
- 3 cups milk
- 8 ounce Cool Whip
- grated lemon peel
Cream the cream cheese and sugar together.
Add lemon juice and lemon peel and mix.
Spread on top of cooled crust.
Whisk together the pudding and milk until a thick yet pourable consistency.
Immediately pour on top of cheesecake layer.
Chill for at least one hour.
Calories: 475kcal | Carbohydrates: 49g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 176mg | Potassium: 128mg | Fiber: 1g | Sugar: 31g | Vitamin A: 605IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg