Easy Lemon Lush Recipe
If you're looking for a dessert that is truly outside of the box, then we have something that is just for you! This easy lemon lush recipe is sure to satisfy any sweet tooth — especially for anyone who loves all things lemon-flavored. The great part about this dish is that it requires just a tiny amount of ingredients, and you don't even need to bake it. That's right — there's absolutely no baking involved, and it's pretty straightforward. What more could you want in a delicious recipe?
Recipe developer Jessica Morone of Jess Loves Cooking put together this delightful recipe that aims to please. If you've wanted to elevate your dessert game for a party or to impress the family, this is a no-brainer. There are several great things about this dessert, but Morone says that there's one thing in particular that sticks out to her. "My favorite thing about this recipe is all the flavors in it, because its creamy and sweet and tart all at the same time, with a bit of crunch in the crust and all the flavors go together really well," she shares.
Another plus is the ease. "This is a very simple, easy recipe. Since theres no baking involved you are really just mixing everything up and layering it. The whole thing is assembled [in less than 15 minutes] and then just refrigerated until you are ready to serve it," Morone points out. Keep reading to find out how to make this yummy lemon lush.
Gather the ingredients to prepare this easy lemon lush recipe
The first thing you need to do with any recipe is to gather all of the ingredients so they're ready to go when you need them. As we mentioned before, you won't need a lot of items, but it's best to check what you have at home versus what you need to look for at the store. For starters, you will need vanilla wafer cookie crumbs. You will also want granulated sugar and melted butter. Two 8-ounce packs of cream cheese at room temperature help to make the delicious filling.
In addition, you need two items for the lovely, fresh lemon flavor. These include one actual lemon and then instant lemon pudding mix. To top it off (quite literally), add 8 ounces of whipped topping. Now, it's time to get started.
Make the crust
For the first real step in the process, it's time to make the crust. Don't worry, because it's actually really easy, and if this is your first time, we'll prove that it's a total breeze. Take out a large bowl, and combine the vanilla wafer crumbs, sugar, and melted butter. Give everything a few good mixes, so it's well-combined. Then, take out a 9x13-inch baking pan for the crust. Press the mixture into the bottom of the pan, so that it is smooth and even. Now, it should look like a crust. Once you finish, put the baking pan into the fridge until you're ready to use it.
Mix the inside
Now, it's time to get out another large bowl to make the actual mix. Once you have the bowl in front of you, add the cream cheese, the remaining cup of granulated sugar, and 2 tablespoons of lemon juice. With your hands or with the mixing attachment, beat together the mix until it's smooth. This will be another layer in the recipe.
In a different bowl, beat together the instant lemon pudding mix and the milk for three to five minutes. This is your last layer. You will know when the mixture is done when it starts to thicken.
Remove the crust
Now, it's time to put everything together. We told you that you'd need the crust soon, and now it's time. Remove it from the fridge, and then spread the cream cheese mixture on top of it, making sure it's smooth and as even as possible. Next, go ahead and lather on the lemon pudding mixture, and like you did with the cream cheese, spread it out.
For the last layer, spread the whipped topping. Then, you can top the whole thing with zested lemon pieces. It should look just like the above photo.
Refrigerate, and enjoy
Once you put the masterpiece together, it needs to sit in the fridge again. Set your timer for an hour, and then it's finally ready to eat! If you need to keep it in there a little bit longer, that's fine. And as far as serving suggestions are concerned? "This dessert is similar to a cheesecake, so I guess it could be served with anything you'd normally serve with a cheesecake," Morone says.
Luckily, if there's anything left, it will stay good. "If the leftovers are covered and kept in the fridge, this should be good for about four days, but you could also freeze it for one to two months if you want to keep it for longer," Morone dishes.
- 2 cups vanilla wafer cookie crumbs
- 1 ½ cups granulated sugar, divided
- ½ cup butter, melted
- 2 (8-ounce) packages cream cheese, room temperature
- 1 lemon, juiced and zested
- 2 (3.4-ounce) packages instant lemon pudding mix
- 3 cups whole milk
- 8 ounces Cool Whip
- In a large bowl, combine the vanilla wafer cookie crumbs, ½ cup of granulated sugar, and melted butter.
- Press the mixture into the bottom of a 9x13-inch baking pan, then refrigerate until ready to use.
- In a large bowl, beat together the cream cheese, remaining 1 cup of sugar, and 2 tablespoons of lemon juice until smooth. Then, set aside.
- In a separate bowl, beat together the instant lemon pudding mix and whole milk for 3 to 5 minutes until the mixture thickens.
- Remove the crust from the refrigerator, spread the cream cheese mixture on top of the crust, then spread the lemon pudding mixture on top of the cream cheese mixture. Finally, spread the whipped topping over the lemon pudding mixture. Top with zested lemon pieces.
- Refrigerate for at least 1 hour, then serve cold.
| Calories per Serving | 466 |
| Total Fat | 26.3 g |
| Saturated Fat | 13.1 g |
| Trans Fat | 0.2 g |
| Cholesterol | 61.8 mg |
| Total Carbohydrates | 55.2 g |
| Dietary Fiber | 1.0 g |
| Total Sugars | 44.5 g |
| Sodium | 448.1 mg |
| Protein | 5.0 g |
