Lemon Lush


2 cups all-purpose flour
1 cup butter, softened
1 cup chopped pecans

Cream Cheese Filling:
2 (8 ounce) packages cream cheese, softened
2 cups powdered sugar
2 Tablespoon lemon juice

Pudding Layer:
2 (3.4 ounce) packages instant lemon pudding
3 cups milk

Whipped Cream:
1½ cups heavy cream
½ cup powdered sugar

  1. Preheat oven to 350 degrees.
  2. For the crust: In a food processor, pulse the flour and butter together until a dough forms. Add the pecans and mix until combined. If you don’t have a good processor you can cut the butter into the flour using a pastry cutter or 2 forks and add the pecans after the butter is cut in.
  3. Press the mixture into bottom of a 9×13 baking dish. Bake for 20-25 minutes or until lightly golden brown. Let crust cool. While the crust is baking prepare the remaining layers.
  4. For the Cream Cheese Layer: In a medium bowl, beat the cream cheese, powdered sugar, and lemon juice together until smooth. Spread evenly over the cooled crust.
  5. For the Pudding layer: In a separate bowl, mix the lemon pudding and milk together and beat for 3 to 5 minutes. Let the mixture set up slightly in the refrigerator if it’s not thick yet. Once it has set up a little spread it over the cream cheese layer.
  6. For the Whipped Cream: Beat the heavy cream and powdered sugar until soft peaks form. Spread over pudding mixture.
  7. Chill dessert until ready to serve.

Usually I make all of the layers while the crust is cooking. I place them in separate bowls and chill them in the fridge until I’m ready to assemble.

Original Recipes visit: Lemon Lush @ the-girl-who-ate-everything.com

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