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A delightful slice of lemon lush dessert on a white plate, topped with meringue, lemon slice, and zest, surrounded by yellow sauce.
Daniel

Zesty Lemon Lush Dessert

This vibrant Lemon Lush features a buttery graham cracker crust, a creamy cream cheese layer, a tangy lemon pudding, and a light whipped topping, perfect for a refreshing treat.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
For the Cream Cheese Layer
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped topping thawed (e.g., Cool Whip)
For the Lemon Pudding Layer
  • 2 packages instant lemon pudding mix 3.4 oz each
  • 3 cups cold whole milk
  • 1 tbsp fresh lemon zest
For the Topping
  • 2 cups whipped topping thawed (e.g., Cool Whip)
  • 1 tsp fresh lemon zest for garnish (optional)

Equipment

  • 9x13-inch baking dish
  • Large mixing bowls
  • Electric mixer (handheld or stand)
  • Rubber spatula
  • Measuring cups and spoons
  • Wire Rack

Method
 

Prepare the Crust
  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and moistened.
  3. Press the crumb mixture evenly into the bottom of the prepared baking dish.
  4. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely on a wire rack.
Prepare the Cream Cheese Layer
  1. In a large mixing bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy.
  2. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
  3. Gently fold in 1 cup of thawed whipped topping until no streaks remain.
  4. Spread this cream cheese mixture evenly over the cooled graham cracker crust. Place in the refrigerator while preparing the next layer.
Prepare the Lemon Pudding Layer
  1. In another large mixing bowl, whisk together the instant lemon pudding mixes and cold whole milk until the mixture begins to thicken (about 2-3 minutes).
  2. Stir in 1 tablespoon of fresh lemon zest.
  3. Pour the lemon pudding mixture evenly over the cream cheese layer.
Assemble and Chill
  1. Spread the remaining 2 cups of thawed whipped topping over the lemon pudding layer.
  2. Cover the baking dish loosely with plastic wrap.
  3. Refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set completely.
Serve
  1. Before serving, garnish with additional fresh lemon zest, if desired.
  2. Cut into squares and serve chilled.

Notes

For best results, use full-fat cream cheese and whole milk. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.