lemon lush

We're suckers for sunny citrus treats in the summer, and this cool, creamy lemon lush surely fits the bill.

Lemon Lush 

pouch (17.5 oz) Betty Crocker™ sugar cookie mix

Butter and egg called

butter, melted

(8 oz) cream cheese, softened

sugar

lemon peel

container (12 oz) Cool Whip frozen whipped topping, thawed

lemon

milk

Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes. Set aside 6 cookies for garnish. 

In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch pan, press cookie crumb mixture firmly in bottom. Set aside. 

In medium bowl, beat cream cheese, powdered sugar and lemon peel with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in 2 cups whipped topping. Spread over cookie crust.

In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over pudding layer. Cover and refrigerate 4 hours. 

When ready to serve, place 6 reserved cookies into quart-size resealable food-storage plastic bag. Seal bag; coarsely crush cookies with rolling pin. Sprinkle on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.  

https://www.bettycrocker.com/videos/lemon-lush

We're suckers for sunny citrus treats in the summer, and this cool, creamy lemon lush surely fits the bill.


How to Make Lemon Lush Video

Lemon Lush recipe is a light and fresh dessert with a shortbread crust. Layers of shortbread, cream cheese, lemon pudding, and fresh whipped cream make this Lemon Lush recipe the best of all.

Lemon Lush

all-purpose flour

butter, softened

pecans

(8 ounce) packages cream cheese, softened

lemon juice

(3.4 ounce packages) instant lemon pudding

Whipped Cream:

heavy cream

Preheat oven to 350 degrees.

For the crust: In a food processor, pulse the flour and butter together until a dough forms. Add the pecans and mix until combined. If you don't have a good processor you can cut the butter into the flour using a pastry cutter or 2 forks and add the pecans after the butter is cut in.

Press the mixture into bottom of a 9x13 baking dish. Bake for 20-25 minutes or until lightly golden brown. Let crust cool. While the crust is baking prepare the remaining layers.

For the Cream Cheese Layer: In a medium bowl, beat the cream cheese, powdered sugar, and lemon juice together until smooth. Spread evenly over the cooled crust.

For the Pudding layer: In a separate bowl, mix the lemon pudding and milk together and beat for 3 to 5 minutes. Let the mixture set up slightly in the refrigerator if it's not thick yet. Once it has set up a little spread it over the cream cheese layer.

For the Whipped Cream: Beat the heavy cream and powdered sugar until soft peaks form. Spread over pudding mixture.

Chill dessert until ready to serve.

Lemon Lush is a layered dessert with a pecan crust topped with a lemon cheesecake layer, lemon pudding, and finally, whipped topping and more pecans

(1 stick, 113 grams) butter, (melted)

(192 grams) all-purpose flour

(109 grams) chopped pecans

(340 grams) cream cheese, (room temperature)

confectioners' sugar

lemon, (juiced (about ¼ cup))

kosher salt

(238 grams) whipped topping

(735 grams) whole milk

(576 grams) whipped topping

(27 grams) chopped pecans, (for garnish)

Preheat oven. Spray a baking dish with cooking spray.

Preheat the oven to 375°F and spray a 9x13-inch baking dish with cooking spray.

Make crust. Combine butter, flour, and pecans. Press in baking dish.

In a medium bowl, combine butter, flour, and chopped pecans. Using a fork, combine ingredients well. Then press into the bottom of the baking dish.

Bake crust.

Bake for 15-20 minutes, keeping an eye on it so the edges don&#39;t burn. Remove from oven and allow to cool completely.

Crust

Make cream cheese layer. Beat cream cheese.

In a large bowl, beat cream cheese  with a hand mixer until it is light and fluffy (about 3 minutes).

Add sugar, lemon juice, and salt.

Add in the confectioners&#39; sugar, lemon juice, and salt. Beat until everything is combined.

Fold in whipped topping.

Adding a little bit at a time, fold in the whipped topping.

Spread cream cheese layer over crust.

Spread the cream cheese mixture evenly over the cooled crust. Place in the freezer while you prepare the lemon layer.

Cream Cheese Layer

Make lemon pudding layer.

In a large mixing bowl, add lemon pudding mix and milk. Use a hand mixer to beat until smooth and slightly thickened (about 2-4 minutes).

Pour pudding layer over cream cheese layer.

Pour the pudding mixture over the cream cheese layer and carefully smooth it into an even layer. Place it in the refrigerator to chill for about 15 minutes.

Lemon Layer

Top with whipped cream.

When ready, dollop whipped cream onto the layer of lemon pudding and carefully smooth it into an even layer.

Sprinkle pecans.

Chill dessert in refrigerator.

Place the dessert into the refrigerator to chill for 2 hours, up to overnight.

Topping

&nbsp;This easy-peasy recipe is sure to become a favorite with family and friends. With a few simple ingredients you have a luscious lemon dump cake. Enjoy!

Lemon Lush Dump Cake

box yellow or white cake mix

lemon pie filling

can seltzer, plain, lemon

tbsp unsalted butter,

tsp vanilla extract

lemon zest

1.Preheat oven to 350 degrees, lightly spray a 13 x 9 baking pan with cooking spray.2.Empty pie filling into pan and with a rubber spatula, spread evenly over the bottom of pan.3.In a medium to large mixing bowl, add cake mix with can of seltzer. Using a whisk, mix until combined. It does not have to be completely combined. There can be some lumps. Add vanilla extract. Mix again then, pour over pie filling. Dot with butter cubes. Bake for about 29 to 32 minutes. Check after 29 minutes. If testing with a toothpick, don’t go down to bottom because of the pie filling. Should have no crumbs or dry crumbs.4.Let cool completely. Spread Cool Whip and place in fridge for a couple of hours.  Add lemon zest to top of Cool Whip. Slice up and Enjoy!

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Top 4 lemon lush recipes from across the web

The most viewed lemon lush recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lemon Lush Dump Cake

The most viewed lemon lush recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine