Lemon Lush Recipe
Monday, July 15, 2019
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A cookie crust is layered with a creamy lemon pudding, sweet cream cheese, and a fluffy whipped topping. This dessert is best for spring and summer!
Today I desired to percentage a dessert that isn't handiest clean, but it’s ideal to go along with any grill recipe! Lemon Lush is some thing I’ve been making for years with my grandma. And my kids loved that we had started the meal with usa Time Lemonade. This dessert became the perfect manner to quit the meal!
Talking of Kraft, this recipe consists of 3 of my favored Kraft merchandise: Jell-O lemon pudding, Philadelphia cream cheese, and cool Whip. two substances that i love using to make extraordinary desserts.
If you’re one that loves lemon cakes, you’ll want to make this! 4 layers of creamy, citrusy goodness. the bottom layer is like a shortbread cookie for a touch bit of texture. then you definately’ve were given a splendid sweet cream cheese layer, lemon pudding, and crowned with Cool Whip. This dessert is a Kraft birthday party at its best!
INGREDIENTS:
Crust Layer:
- 1 c butter softened, but not to room temperature
- 2 c flour
- 1/4 c sugar
- 1/2 c pecans chopped in small pieces
Cream Cheese Layer:
- 2 packages cream cheese 8 oz
- 1 c powdered sugar
Pudding Layer:
- 2 packages lemon instant pudding 3 oz
- 3 1/2 c cold milk
Topping:
- 1 container cool whip 16 oz
- lemon zest optional
INSTRUCTIONS:
Crust Layer:
- Stir together butter, flour, sugar, and chopped pecans in a mixing bowl. (A fork works really well to get everything mixed together.)
- Press into an ungreased 9x13 baking dish and bake 15-20 minutes at 350° F, or until a light golden brown. Remove from oven and set aside to cool.
Cream Cheese Layer:
- Beat together cream cheese and powdered sugar until creamy and smooth. Spread over cooled crust.
Pudding Layer:
- In another mixing bowl, whisk together pudding mixes and milk. Allow to sit for 5 minutes to thicken up. Spread on top of the cream cheese layer; cover and place in the fridge for 1 hour.
Topping:
- Spread whipped topping over the pudding layer. Cut into 18-24 pieces (depending on how large or small you cut them) and garnish with fresh lemon zest. Keep leftovers covered and stored in the fridge.
