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lemon lush topped with strawberries on a plate.
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5 from 6 votes

Heavenly Layered Lemon Lush Dessert

A triple-layer dessert featuring a buttery nut crust, tangy lemon pudding, and a fluffy cream cheese topping. Perfect for potlucks, family gatherings, or any occasion calling for a refreshing, make-ahead dessert.
Course Dessert
Cuisine American
Keyword Lemon Lush
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24
Calories 172kcal
Author Stephanie Manley

Ingredients

Crust

  • 4 ounces melted butter
  • 1/2 cup chopped nuts
  • 1 cup all-purpose flour

Lemon Layer

  • 2 packages instant lemon pudding mix 4-serving size
  • 3 cups milk

Cream Cheese Layer

  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1 cup Cool Whip

Instructions

  • Preheat the oven to 350°F.
  • Mix together the melted butter, chopped nuts, and flour.
  • Spread the mixture into a 9x13-inch pan.
  • Bake for 15 minutes.
  • Let the crust cool for 20 minutes.
  • In a bowl, combine the pudding mix and milk, and beat until it starts to thicken.
  • Pour this over the cooled crust.
  • Mix together the cream cheese, sugar, and Cool Whip, and spread over the pudding.

Recipe Tips

  • When mixing the crust, the mixture should stick together when you squeeze it in the palm of your hand. If it appears crumbly and doesn't hold its shape, you can add a bit more butter before pressing it into the dish. This will ensure that the crust doesn't fall apart when you slice it.
  • To prevent a lumpy cream cheese layer, sift powdered sugar beforehand. Clumps can form from pantry storage or transportation. You’ll also want to avoid working with cold cream cheese.
  • Make sure to allow the crust to cool fully before adding the pudding layer. If you have already added it to a hot crust and the pudding mixture becomes soupy, stick it in the freezer for a bit to help it set. Don’t add the cream cheese layer until the pudding layer stiffens!
  • If you want to use homemade whipped cream in place of the Cool Whip, you must add a stabilizer to it. The Cool Whip already has a nice structure, making it the ideal option for the recipe.
Recipe by Virginia McDowell. Jefferson City, MO. 1983.

Nutrition

Calories: 172kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 120mg | Potassium: 72mg | Fiber: 0g | Sugar: 7g | Vitamin A: 300IU | Calcium: 51mg | Iron: 0.4mg
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