If you have a soft spot for desserts that combine tangy brightness with creamy sweetness, then this Lemon Lush Recipe is destined to become your new favorite. It’s a layered magic of buttery sugar cookie crust, velvety cream cheese filling, zesty lemon pudding, and fluffy whipped topping crowned with crunchy cookie crumbs. Each bite is like a burst of sunshine that’s both refreshing and indulgent, making it perfect for any gathering or a simple treat to brighten your day. Trust me, once you try this Lemon Lush Recipe, you’ll be making it again and again to share with friends and family.
Ingredients You’ll Need
Getting started on this Lemon Lush Recipe means gathering a few simple, wholesome ingredients that come together beautifully. Each one plays a vital role in creating the layers of flavor and texture that make this dessert truly special.
- Betty Crocker™ Sugar Cookie Mix (1 pouch, 17.5 oz): This base mix ensures the cookie crust is both buttery and sweet, forming the perfect foundation.
- Butter and egg: Used with the cookie mix, these add richness and moisture to the cookie layer.
- Butter, melted (1/4 cup): Mixed with cookie crumbs, it helps bind the crust so it holds together perfectly.
- Cream cheese (8 oz, softened): Brings a creamy tang that balances the lemon’s brightness excellently.
- Powdered sugar (1 cup): Sweetens the cream cheese layer without graininess, ensuring smoothness.
- Finely grated lemon peel (1 tablespoon): Adds vibrant lemon aroma and flavor, elevating the freshness in every bite.
- Cool Whip frozen whipped topping (12 oz, thawed): Creates a light, airy texture to soften the richness of the cream cheese and pudding layers.
- Jell-O™ lemon instant pudding & pie filling mix (2 boxes, 4-serving size each): Provides that classic lemony custard layer with thick, luscious texture.
- Cold milk (3 cups): Vital for setting the pudding to the perfect consistency that’s firm yet creamy.
How to Make Lemon Lush Recipe
Step 1: Bake the drop cookies
Begin by heating your oven to 375°F. Follow the instructions on the Betty Crocker Sugar Cookie Mix pouch to create and bake drop cookies. Once baked, allow them to cool completely for at least 30 minutes. When cooled, set aside 6 cookies to be used later as a garnish. These cookies form the crunchy base and the delightful topping crunch, so cooling fully ensures the best texture.
Step 2: Prepare the cookie crust
Next, pulse half of the remaining cookies in a food processor until they become coarse crumbs—avoid turning them into dust. Transfer these crumbs to a medium bowl, then process the other half and add them as well. Stir in the melted butter until every crumb is coated. Press this mixture firmly into the bottom of an ungreased 13×9-inch baking pan. This creates a sturdy, flavorful crust that’s rich but light enough to complement the creamy layers.
Step 3: Make the cream cheese layer
Using an electric mixer at medium speed, beat together the softened cream cheese, powdered sugar, and finely grated lemon peel until you have a smooth, luscious paste. Be sure to scrape down the sides of the bowl frequently to avoid lumps. Fold in 2 cups of the whipped topping until the mixture is light and fluffy. Spread this delicious layer evenly over the cookie crust—this part provides a creamy tang that perfectly balances sweetness and zest.
Step 4: Whip up the lemon pudding
In another medium bowl, whisk the lemon instant pudding mix with cold milk for about 2 minutes until thickened to a custard-like consistency. Spoon or spread this bright lemon pudding gently over the cream cheese layer. Smooth the surface before adding the remaining whipped topping on top. This pudding layer adds vibrant, lemony flavor and a silky texture that’s incredibly comforting.
Step 5: Chill and garnish
Cover the pan and place it in the refrigerator for at least 4 hours to let the layers set and flavors meld beautifully. When it’s time to serve, crush the 6 reserved cookies coarsely inside a sealed plastic bag with a rolling pin. Sprinkle the cookie crumbs generously over the top for a delightful crunch that’s visually appealing and adds extra texture. Cut into servings and savor the layered delight!
How to Serve Lemon Lush Recipe
Garnishes
Beyond the crushed cookies sprinkled on top, you can amplify the presentation with a few extra lemon zest curls or thin lemon slices. A light dusting of powdered sugar adds a snow-kissed look, making each slice as inviting to the eyes as it is to the palate.
Side Dishes
This Lemon Lush Recipe pairs wonderfully with light, refreshing side dishes like fresh berries or a green salad drizzled with a citrus vinaigrette. These sides complement the dessert’s sweet-tart brightness without overwhelming the senses.
Creative Ways to Present
For a stunning twist, serve individual portions in clear dessert cups or mason jars layered with fresh fruit between the lemon lush layers. This not only highlights the beautiful layers but also turns every serving into a personal, eye-catching treat perfect for parties or picnics.
Make Ahead and Storage
Storing Leftovers
You can store leftover Lemon Lush in the refrigerator, covered tightly with plastic wrap or an airtight lid, for up to 3 days. This keeps the layers fresh and prevents the whipped topping from drying out, so each serving stays just as enjoyable as the first.
Freezing
This delightful dessert does not freeze well because the whipped topping and pudding layers can separate upon thawing. For best results, enjoy Lemon Lush fresh or refrigerated for a few days only.
Reheating
Since Lemon Lush is best served chilled, reheating is not recommended. Simply take it out of the fridge a few minutes before serving if you want to soften it slightly for easier slicing and enhanced flavors.
FAQs
Can I use homemade sugar cookies instead of the mix?
Absolutely! Homemade sugar cookies can add a personal touch, but make sure they bake up sturdy enough to create a firm crust when crumbled and mixed with butter.
Is there a non-dairy alternative for the cream cheese and whipped topping?
You can substitute dairy-free cream cheese and non-dairy whipped topping brands to make this dessert suitable for those with dietary restrictions without sacrificing taste or texture.
Can I make this dessert ahead of time?
Yes! In fact, making Lemon Lush Recipe a few hours or even a day ahead lets the flavors meld and the layers set more firmly, often enhancing the overall taste experience.
What can I do if I don’t have lemon peel?
If fresh lemon peel isn’t available, a small amount of finely grated lemon zest or a splash of lemon juice can add similar bright flavor to your cream cheese layer.
How thick should the pudding layer be?
The pudding layer should be thick enough to spread easily without running, similar to a firm custard, which happens after whisking it for about 2 minutes with cold milk.
Final Thoughts
Trying this Lemon Lush Recipe is like wrapping yourself in a gentle hug of creamy, lemony goodness that satisfies both your sweet tooth and your craving for something refreshing. Its simple ingredients turn into a spectacular dessert that always earns rave reviews at the table. So why wait? Gather your ingredients, and treat yourself and your loved ones to a slice of sunshine today!
Print
Lemon Lush Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours 55 minutes
- Yield: 24 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Lemon Lush is a delightful no-bake layered dessert featuring a buttery cookie crumb crust, a creamy lemon-flavored cream cheese layer, a luscious lemon pudding filling, and topped with fluffy whipped topping and cookie crumbles for garnish. This refreshing treat is perfect for summer gatherings or any occasion requiring a bright, citrusy dessert.
Ingredients
Cookie Crust
- 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
- Butter and egg called for on cookie mix pouch for drop cookies
- 1/4 cup butter, melted
Cream Cheese Layer
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 tablespoon finely grated lemon peel
- 1 container (12 oz) Cool Whip frozen whipped topping, thawed (divided: 2 cups and remaining)
Lemon Pudding Layer
- 2 boxes (4-serving size each) Jell-O™ lemon instant pudding & pie filling mix
- 3 cups cold milk
Garnish
- 6 reserved sugar drop cookies, coarsely crushed
Instructions
- Bake the cookies: Preheat the oven to 375°F. Prepare the sugar cookie mix according to the pouch instructions for drop cookies using the specified butter and egg. Bake the cookies as directed and allow them to cool completely for at least 30 minutes. Set aside 6 cookies for garnish.
- Prepare the cookie crust: In a food processor, pulse half of the remaining baked cookies until coarse crumbs form. Transfer to a medium bowl. Repeat with the second half until all cookies are coarsely crumbled. Stir in the melted butter until the mixture is well blended. Firmly press the crumb mixture into the bottom of an ungreased 13×9-inch baking pan to form an even crust. Set aside.
- Make the cream cheese layer: In a medium bowl, use an electric mixer on medium speed to beat together the softened cream cheese, powdered sugar, and finely grated lemon peel until smooth, scraping down the bowl sides regularly. Gently fold in 2 cups of the thawed whipped topping until well combined. Spread this mixture evenly over the cookie crust in the pan.
- Prepare the lemon pudding layer: In a separate medium bowl, whisk the dry lemon pudding mixes with cold milk for about 2 minutes until the mixture thickens. Spread the pudding evenly over the cream cheese layer.
- Top with whipped topping and chill: Spread the remaining whipped topping evenly over the pudding layer. Cover the dessert with plastic wrap and refrigerate for at least 4 hours to set and allow flavors to meld.
- Garnish and serve: Just before serving, place the reserved 6 cookies in a quart-size resealable plastic bag, seal it, and coarsely crush the cookies with a rolling pin. Sprinkle the crushed cookies evenly over the top of the dessert. Cut into 6 rows by 4 rows for 24 servings. Keep any remaining pieces covered and refrigerated.
Notes
- Make sure the cookies are fully cooled before processing into crumbs to prevent a soggy crust.
- The dessert requires at least 4 hours of refrigeration, ideally overnight, for best texture and flavor.
- Garnishing right before serving helps keep the cookie crumbs crunchy.
- You can substitute Cool Whip with homemade whipped cream if desired.
- Use freshly grated lemon peel for the brightest lemon flavor.
- This dessert is best served chilled and stored in the refrigerator.
