Lemon Lush has four layers of luscious flavor and texture! Picture this - a buttery crunchy shortbread crust, a creamy lemony cream cheese layer, an easy lemon pudding layer, then topped with fluffy Cool Whip topping. It's the ultimate no-bake layered dessert for spring and summer! Stack It, Chill It, Love It - that's the Lemon Lush way!
Jump to:
- Prep Timeline
- Quick Look: How It's Made
- Reasons to Love Lemon Lush
- Ingredient Photo with Notes
- Ingredient Substitutions and Additions
- Recipe Steps with Photos
- Tips You Should Know
- How to Keep it Fresh
- How to Repurpose Leftovers
- Common Questions about Lemon Lush
- More Spring and Summer Desserts
- Get a Free Meal Plan
- Leave a Comment
- Follow me on Pinterest
- Recipe
- Comments
Prep Timeline
- 5 minutes to crush cookies and mix the crust
- 5 minutes to mix the cream cheese layer
- 5 minutes to whisk together the pudding
- 5 minutes to top with Cool Whip and crushed cookies
- 2 hours minimum to chill. Serve!
Quick Look: How It's Made
Here's a quick look at how to make lemon lush!
- Layer 1 - crushed cookies and melted butter into pan
- Layer 2 - spread cream cheese mixture on cookie crust
- Layer 3 - spread lemon pudding on top
- Layer 4 - top with whipped topping and crushed cookies
Reasons to Love Lemon Lush
Luscious layers - Everybody loves a layered dessert. Each layer is its own yummy treat, right! Our other favorite layered dessert is this Chocolate Brownie Trifle.
No oven needed - This one's totally no-bake, which means no sweating over a hot stove or heating up your kitchen in the summer.
Make-ahead magic - Whip it up the night before and forget about it until dessert time. Couldn't be easier than that!
Easy ingredient swaps - This recipe is vastly versatile! Change out the cookies for a different crust, change out the pudding flavor for a change of flavor. Endless possibilities!
A little taste of nostalgia - It's the kind of dessert my mom made for family get togethers, so it's full of good memories!
Ingredient Photo with Notes
Shortbread cookies and melted butter. Mix crushed cookies with melted butter to make the crust. No baking required!
Cream cheese, confectioners sugar, and lemon juice. These ingredients make the cream cheese layer. You'll love the creamy texture and tart lemon flavor. Use full fat cream cheese and fresh or bottled lemon juice.
Instant lemon pudding mix and milk. Combine these for the lemon pudding layer. Be sure to use ice cold milk to help the pudding set quickly!
Whipped topping. The final fluffy layer for lemon lush. This recipe used Cool Whip so be sure to give it enough time to thaw. Save some cookies, crush them, and add as crunchy topping.
Are you a Cool Whip fan? If you're looking for another recipe that uses it, a simple summer salad or side dish, check out this oldie but goodie, Orange Fluff Salad!
Ingredient Substitutions and Additions
Now here's the fun part! There are so many variations to this recipe, and they are all easy and delicious.
Substitutions
For the cookies, swap for vanilla (golden) oreos, graham crackers, Biscoff, Nilla Wafers, or chocolate oreos.
For the pudding, use chocolate pudding with chocolate oreos for the crust.
For a berry twist, swap lemon pudding for cheesecake or vanilla pudding and fold fresh raspberries into the cream cheese layer.
For the whipped topping, you can make your own instead of the Cool Whip.
Additions
Add another layer! You can easily add a layer of raspberry jam or sprinkle some poppy seeds or almond slivers on top of the cream cheese layer.
For an extra special garnish, use chopped pecans, toasted coconut, or lemon peel.
Recipe Steps with Photos
Step 1. Mix crushed cookies with melted butter.
Step 2. Press cookie mixture onto the bottom of a sprayed 9x13-inch pan.
Step 3. Blend cream cheese, sugar, lemon juice, and 1 cup Cool Whip.
Step 4. Spread cream cheese mixture on top of cookie crust.
Step 5. Whisk instant lemon pudding mix with cold milk
Step 6. Spread lemon pudding on top of cream cheese layer.
Step 7. Spread remaining Cook Whip on top of the pudding layer.
Step 8. Sprinkle some crushed shortbread cookies on top of Cool Whip layer.
Tips You Should Know
- Use cold milk - For the pudding layer to set up properly, the milk must be very cold. Skip the almond or oat milk for this one-whole or 2% works best.
- Don't skip the chill time - Give it at least 2 hours in the fridge (overnight is even better) so the layers can firm up and slice cleanly.
- Soften your cream cheese - Let it come to room temp before mixing so it blends smooth and creamy without lumps.
- Crush the cookies just right - You want fine crumbs with some texture. A food processor works great, or pop 'em in a zip-top bag and crush with a rolling pin.
- Slice with a clean knife - For those pretty layers, wipe your knife between cuts!
How to Keep it Fresh
Store your lemon lush covered in the refrigerator for up to 3 days! I actually think it gets better and better as it sits in the fridge.
How to Repurpose Leftovers
If you have any (doubtful!), leftovers can be scooped into parfait cups with crumbled cookies for a layered snack. Or freeze individual portions and enjoy like an ice cream bar.
Common Questions about Lemon Lush
Yes! Any buttery shortbread-style cookie works. Walker's shortbread, Keebler Sandies, or even a mix of vanilla wafers and pecans can give it a fun twist.
It's usually because the milk wasn't cold enough or a non-dairy milk was used. Stick with cold whole or 2% milk, and give the pudding a minute or two to thicken before spreading.
You can, but the texture might change. The pudding and cream cheese layers can get icy. It's better to refrigerate and eat within 3-4 days.
Absolutely! Here's my favorite recipe for homemade whipped cream.
More Spring and Summer Desserts
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Recipe
Lemon Lush Dessert
Equipment
- mixing bowls
- measuring cup(s)
- measuring spoons
- whisk
- 9x13-inch pan
Ingredients
- 10 oz Lorna Doone shortbread cookies Walmart had a box of 10 packs of 4 cookies
- ½ cup melted butter 1 stick
- 1 cup confectioners sugar
- 8 oz cream cheese, softened
- 16 oz Cool Whip, thawed, divided
- 3 teaspoon lemon juice
- 2 3.4 oz boxes of Lemon Instant Pudding Mix
- 3 cups very cold milk (whole or 2%)
Instructions
- First Layer: Spray the bottom of a 9x13-inch pan with non-stick spray. Set aside 4 cookies for the topping. Crush the remaining shortbread cookies into fine crumbs and place them in a bowl. Pour melted butter on top and stir until well blended. Spread evenly on the bottom of the pan.
- Second Layer: Beat the cream cheese, sugar, and lemon juice with a mixer until smooth. Fold in 1 cup of Cool Whip. Spread on top of cookie crust.
- Third Layer: Mix the pudding mix and milk with a whisk until it's thickened. Spread on top of the cream cheese layer.
- Fourth Layer: Spread the remaining Cool Whip on top of the pudding mixture.
- Garnish: Coarsely crush the 4 cookies that were set aside. Sprinkle on top of the Cool Whip layer. Cover and refrigerate for at least 2 hours before serving.
Notes
- Use cold milk - For the pudding layer to set up properly, the milk must be very cold. Skip the almond or oat milk for this one-whole or 2% works best.
- Don't skip the chill time - Give it at least 2 hours in the fridge (overnight is even better) so the layers can firm up and slice cleanly.
- Soften your cream cheese - Let it come to room temp before mixing so it blends smooth and creamy without lumps.
- Crush the cookies just right - You want fine crumbs with some texture. A food processor works great, or pop 'em in a zip-top bag and crush with a rolling pin.
- Store it covered in the fridge - for up to 3 days.
- Slice with a clean knife - For those pretty layers, wipe your knife between cuts!
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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