Lemon Lush Dessert

Lemon Lush is a no-bake, four-layer dessert with bright lemon flavor and dreamy texture! It starts with a buttery shortbread crust, followed by a creamy lemony cream cheese layer, smooth lemon pudding, and a fluffy Cool Whip topping. Perfect for spring and summer!

Course Dessert

Cuisine American

Prep Time 20

Chill Time 2

Total Time 2 20

Servings

Calories 312kcal

Author Anne Clark | My Kitchen Serenity

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