This no-bake lemon lush is the ultimate crowd-pleasing dessert, featuring a buttery, nutty crust topped with a dreamy cream cheese layer and a tangy, fluffy lemon pudding filling. It’s the perfect balance of sweet and tart, making it an ideal ending for any summer barbecue or family gathering. The layers create a delightful contrast in texture, from the crisp pecan base to the smooth, chilled topping. Easy to assemble with pantry staples, this recipe requires no oven time for the filling, allowing you to whip it up quickly. ItâÂÂs a refreshing treat that tastes homemade and sophisticated, perfect for potlucks, holidays, or whenever you need a simple yet impressive sweet finish to your meal.
Ruby’S Lemon Lush
Description
This no-bake lemon lush is the ultimate crowd-pleasing dessert, featuring a buttery, nutty crust topped with a dreamy cream cheese layer and a tangy, fluffy lemon pudding filling. It&# 226;ÂÂs the perfect balance of sweet and tart, making it an ideal ending for any summer barbecue or family gathering. The layers create a delightful contrast in texture, from the crisp pecan base to the smooth, chilled topping. Easy to assemble with pantry staples, this recipe requires no oven time for the filling, allowing you to whip it up quickly. ItâÂÂs a refreshing treat that tastes homemade and sophisticated, perfect for potlucks, holidays, or whenever you need a simple yet impressive sweet finish to your meal.Ingredients
Directions
-
Preheat oven to 350ðF (175ðC).
-
In a large bowl, combine 1 1/2 cups flour, 1 1/2 sticks softened butter, and 3/4 cup chopped pecans. Mix until the texture resembles coarse crumbs.
-
Press the mixture firmly and evenly into the bottom of a 9x13-inch baking dish.
-
Bake the crust for 25 minutes, or until lightly golden. Remove from oven and allow to cool completely.
-
While the crust cools, beat 8 oz softened cream cheese and 1 cup powdered sugar together until smooth and creamy.
-
Gently fold in one container of thawed Cool Whip into the cream cheese mixture.
-
Spread the cream cheese mixture evenly over the cooled crust.
-
In a separate bowl, whisk together two boxes of instant lemon pudding mix and 3 cups milk until thickened, about 2 minutes.
-
Spread the lemon pudding mixture evenly over the cream cheese layer.
-
Top with the second container of thawed Cool Whip, spreading it evenly over the pudding layer.
-
Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow flavors to set.
-
Cut into squares and serve chilled.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 268.9kcal
- % Daily Value *
- Total Fat 30.4g47%
- Saturated Fat 19.1g96%
- Cholesterol 80.6mg27%
- Sodium 241.1mg11%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Keep covered in the refrigerator for up to 3 days. This dessert can also be frozen; place the unbaked crust in the freezer for 1 hour, then wrap tightly with plastic and foil. Thaw overnight in the fridge before adding the filling.
Variations: For a gluten-free version, substitute the flour with a 1:1 gluten-free baking blend. You can also swap pecans for walnuts or almonds.
Tips: Ensure the crust is completely cool before adding the cream cheese layer to prevent melting. For a lighter version, use fat-free pudding mix and whipped topping.
