This Lemon Lush is a cool, creamy dessert that layers sweet nostalgia with fresh citrus charm. A buttery pecan crust lays the foundation for tangy lemon pudding, silky cream cheese, and fluffy whipped topping. Every bite melts in your mouth with a balance of rich texture and zesty brightness.
Perfect for warm-weather gatherings, weekend baking projects, or make-ahead treats for family dinners, this lemon dessert is an all-time favorite. Light enough to enjoy after any meal, yet decadent enough to impress a crowd, it’s the sunshine-infused classic you’ll be glad you didn’t lose.
Ingredients:
1 1/4 cup all-purpose flour
3/4 cup butter
1/4 cup chopped pecans (plus extra for topping)
8 oz cream cheese, softened
16 oz Cool Whip (divided)
1 cup powdered sugar
4 small (3.4 oz) boxes lemon instant pudding
5 cups milk
Directions:
First Layer
Preheat oven to 350°F (175°C).
In a mixing bowl, cut the butter into the flour until crumbly. Add chopped pecans and mix well. Press the mixture evenly into the bottom of a 9×13-inch baking pan.
Bake for 20 minutes or until lightly golden. Allow to cool completely before adding the next layer.
Second Layer
In a separate bowl, whip together the softened cream cheese and powdered sugar until smooth. Gently fold in 8 oz of Cool Whip. Spread this mixture over the cooled crust.
Third Layer
Whisk together the lemon pudding mix and milk until thickened, about 2-3 minutes. Spread the pudding evenly over the cream cheese layer.
Fourth Layer
Top the dessert with the remaining Cool Whip, swirling it for a light, fluffy finish. Sprinkle extra chopped pecans over the top.
Refrigerate for at least 4 hours, or until set and chilled. Slice and serve cold.
Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 4 hours 45 minutes (including chill time)
Kcal: 420 kcal per serving | Servings: 12