Description
Indulge in the refreshing and creamy delight of Lemon Lush Cake. This no-bake dessert features layers of buttery crust, smooth cream cheese, zesty lemon pudding, and fluffy whipped topping, creating a perfect balance of flavors and textures. A hint of lemon zest adds a vibrant finish to this luscious treat.
Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup chopped pecans (optional)
For the Filling:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 container (8 ounces) whipped topping (such as Cool Whip)
- 2 packages (3.4 ounces each) instant lemon pudding mix
- 3 cups cold milk
- Lemon zest, optional, for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the crust: Combine flour, softened butter, and pecans (if using). Press into a 9×13-inch baking dish and bake for 15 minutes. Cool completely.
- Make the cream cheese layer: Beat cream cheese with powdered sugar until smooth. Fold in half of the whipped topping and spread over the cooled crust.
- Prepare the lemon pudding layer: Whisk lemon pudding mixes with cold milk until thickened. Spread over the cream cheese layer.
- Finish with whipped topping: Top with the remaining whipped topping and smooth evenly. Chill for at least 2 hours before serving. Garnish with lemon zest if desired.
Notes
- You can substitute walnuts for pecans or omit the nuts for a nut-free version.
- For a fresh touch, add lemon slices on top just before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake (with baked crust)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 19g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
