Lemon Lush Dessert
A delightful dessert with layers of shortbread crust, cream cheese, lemon pudding, and whipped cream.
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Equipment
Ingredients
Layer 2:
- 8 oz. cream cheese, softened
- 1 cup powedered sugar
- 1/2 large container Coop Whip
Layer 3:
- 2 3 oz. packages lemon instant pudding
- 3 cups cold milk
Layer 4:
- 1/2 large container Cool Whip
- 1 cup walnuts, chopped
Layer 4 Option #2:
- 1/2 pint heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
Instructions
- Combine crust ingredients, and press into a buttered 9x13baking dish. Bake at 325 degrees for 20 minutes, then let cool.
- Beat the cream cheese until smooth, and then add the powdered sugar. Fold in the Cool Whip until it’s completely incorporated, then spread the mixture on top of the cooled crust.
- Mix pudding and milk until thick, and then spread on top of the cream cheese layer.
- For the final layer, you have one of two options. Either use the other half of the large Cool Whip container, or make whipped cream. If so, beat the heavy cream until it reaches a soft peak stage, then add the powdered sugar and vanilla. Spread which ever you choose on top of the pudding layer. Sprinkle with nuts. Refrigerate until time to serve.
Notes
Note 1: For the top layer (Layer 4), I usually prefer to beat whipping cream to make my own whipped cream, but I've also used Cool Whip. One takes less time, but they are both yummy! I've included both in the recipe as options.
Note 2: You can substitute any flavor of pudding in the place of lemon. I love pistachio or chocolate!
Servings: 12
