Creamy Lemon Lush

Creamy Lemon Lush is a classic, beloved no-bake dessert with layers of buttery crust, sweet cream cheese, tangy lemon, and fluffy whipped topping. It’s cool, refreshing, and perfect for any gathering.

Here is a detailed, foolproof recipe.

A four-layer dessert featuring a nutty crust, creamy cheesecake layer, vibrant lemon curd, and whipped topping.

Prep Time: 30 minutes | Chill Time: 4+ hours (best overnight) | Total Time: 4 hours 30 min | Servings: 12-16

Ingredients

For the Crust Layer:

2 cups all-purpose flour
1 cup (2 sticks / 226g) cold unsalted butter, cubed
1/2 cup finely chopped pecans or walnuts (optional)

For the Cream Cheese Layer:

1 (8 oz) package cream cheese, softened to room temperature
1 cup powdered sugar
1 cup (8 oz) frozen whipped topping (like Cool Whip), thawed (or an equal amount of homemade sweetened whipped cream)

For the Lemon Pudding Layer:

2 (3.4 oz) boxes instant lemon pudding mix
3 cups cold whole milk

For the Topping:

1 (8 oz) container frozen whipped topping, thawed
Lemon zest or thin lemon slices for garnish (optional)

Step-by-Step Instructions

1. Make the Crust:

Preheat your oven to 350°F (175°C).
In a medium bowl, combine the flour and cold, cubed butter. Use a pastry cutter, fork, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Stir in the chopped nuts if using.
Press this mixture firmly and evenly into the bottom of an ungreased 9×13 inch baking dish.
Bake for 18-22 minutes, or until lightly golden brown. Remove from the oven and let it cool completely on a wire rack. This is crucial—if the crust is warm, it will melt the next layer.

2. Make the Cream Cheese Layer:

In a large bowl, use an electric mixer to beat the softened cream cheese and powdered sugar together until completely smooth and creamy.
Gently fold in the 1 cup of thawed whipped topping until fully combined and no streaks remain.
Spread this mixture evenly over the completely cooled crust.

3. Make the Lemon Pudding Layer:

In another large bowl, whisk the instant lemon pudding mixes with the cold milk for 2 full minutes. It will begin to thicken immediately.
Pour and spread the pudding evenly over the cream cheese layer.

4. Add the Final Topping & Chill:

Carefully spread the remaining 8 oz container of thawed whipped topping over the lemon pudding layer.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, but ideally overnight. This allows all the layers to set firmly so you get clean slices.

5. Serve:

Just before serving, garnish with a sprinkle of fresh lemon zest or a few thin lemon slices.
Cut into squares and serve cold. Store any leftovers covered in the refrigerator for up to 4 days.

✨ Pro-Tips & Variations for Success

Cool the Crust: Patience is key. You can speed this up by placing the pan in the refrigerator for 20-30 minutes after it’s just warm to the touch.
Homemade Whipped Cream Alternative: For a less sweet, from-scratch version, substitute both amounts of frozen topping with freshly whipped cream. For each 8 oz equivalent, whip 1 cup of heavy cream with 2-3 tablespoons of powdered sugar and 1 tsp vanilla until stiff peaks form.
Lemonier Flavor: Add 1-2 tablespoons of fresh lemon juice and a teaspoon of zest to the cream cheese layer or the pudding as you whisk it.
Gluten-Free: Use a 1:1 gluten-free flour blend for the crust.
Different Flavors: Swap the lemon pudding for cheesecake, key lime, or white chocolate pudding for a different “lush” experience.
For Clean Slices: Dip your knife in hot water and wipe it dry between each cut.

Enjoy this creamy, dreamy, and perfectly balanced dessert! It’s always a crowd-pleaser.