The magic of Lemon Lush lies in the harmonious combination of its layers. The buttery pecan crust provides a satisfying crunch that complements the velvety smoothness of the cream cheese layer. As you take a bite, the tangy burst of lemon pudding shines through, balanced by the sweet, airy whipped topping. Every layer brings something unique to the table, making this dessert a refreshing and crowd-pleasing favorite. It’s the perfect mix of creamy, tangy, and crunchy textures that will leave everyone asking for seconds.
Ingredients:
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup finely chopped pecans
- 1/4 cup granulated sugar
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (such as Cool Whip)
For the Lemon Layer:
- 2 (3.4 oz) packages of instant lemon pudding mix
- 3 cups cold milk
For the Whipped Topping:
- 1 1/2 cups whipped topping
- Lemon zest for garnish (optional)
Instructions:
- Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the all-purpose flour, softened butter, granulated sugar, and finely chopped pecans. Mix until crumbly and well-combined.
- Press the mixture evenly into the bottom of a 9×13-inch baking dish to form a crust.
- Bake the crust for 15-20 minutes, or until golden brown. Remove from the oven and let it cool completely before proceeding to the next step.
- Make the Cream Cheese Layer:
- In a separate bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.
- Gently fold in 1 cup of whipped topping until the mixture is light and fluffy.
- Spread the cream cheese mixture evenly over the cooled pecan crust, ensuring a smooth layer.
- Prepare the Lemon Pudding Layer:
- In a large bowl, whisk together the instant lemon pudding mix and cold milk for about 2 minutes until it thickens.
- Allow the pudding to set for an additional 3-5 minutes to firm up.
- Spread the lemon pudding evenly over the cream cheese layer.
- Top with Whipped Topping:
- Carefully spread the remaining 1 1/2 cups of whipped topping over the lemon pudding layer.
- For an extra touch, garnish the top with lemon zest for a burst of color and a hint of extra lemon flavor.
- Chill and Serve:
- Cover the dessert with plastic wrap and refrigerate for at least 2 hours to allow the layers to set and the flavors to meld together.
- Once chilled, slice into squares and serve. This dessert is best served cold.
