Lemon Lush with four light and creamy layers makes a cool and refreshing summer dessert. Perfect for potlucks and picnics.
Course Dessert
Cuisine American
Keyword layer dessert, lemon
Prep Time 1 hourhour10 minutesminutes
Cook Time 20 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 12
Author Christin Mahrlig
Ingredients
2cupsall-purpose flour
1cupbutter,softened
1/2cupfinely chopped pecans
1/4cupsugar
2(8-ounce)packages cream cheese,softened
1cupsugar
1tablespoonfresh lemon juice
2(3.4-ounce)packages instant lemon pudding mix
3 1/2cupsmilk
1(16-ounce)container whipped topping,thawed
Instructions
Preheat oven to 350 degrees.
In a medium bowl, stir together flour, softened butter, pecans, and 1/4 cup sugar until evenly mixed. Press into the bottom of a 9X13-inch pan. Bake for 20 to 25 minutes, or until golden brown. Let cool.
Using an electric mixer, beat cream cheese, sugar, and lemon juice until smooth. Spread on top of the cooled shortbread crust.
In a medium bowl, whisk together pudding mix and milk until it thickens some, about 3 to 5 minutes. Pour on top of cream cheese layer. Refrigerate until set, about 1 hour is good.
Spread whipped topping over top. Cut into squares.
Notes
If you want pretty slices, you must partially freeze the lemon lush. It will defrost fairly quickly.