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
Scale
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.
