Description
Lemon Lush Dessert is a refreshing, layered treat with a creamy lemon filling, a buttery crust, and topped with whipped cream for the perfect balance of tangy and sweet.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup heavy whipping cream
- 1 (3.4 oz) box instant lemon pudding mix
- 2 cups cold milk
- 1 cup whipped topping
- Fresh lemon zest (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are fully coated, then press the mixture into the bottom of a 9×13-inch baking dish to form a crust.
- Bake the crust for 8-10 minutes, then remove from the oven and let it cool completely.
- In a separate bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
- In another bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Spread the cream cheese mixture evenly over the cooled crust.
- In a separate bowl, whisk together the instant lemon pudding mix and cold milk for about 2 minutes until it thickens.
- Spread the lemon pudding mixture over the cream cheese layer.
- Top the dessert with whipped topping and spread it evenly across the surface.
- Refrigerate the dessert for at least 4 hours or overnight to set before serving.
- Garnish with fresh lemon zest before serving, if desired.
Notes
- If you prefer a firmer dessert, allow it to set in the fridge for longer than 4 hours.
- You can substitute the whipped topping with homemade whipped cream for a richer texture.
- This dessert can also be made a day ahead of time for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg