Lemon Lush Dessert! A cookie crust is layered with a creamy lemon pudding, sweet cream cheese, and a fluffy whipped topping. This dessert is perfect for spring and summer!
I love a good lemon dessert this time of year. They’re always so light and lovely! Lemon and strawberry make a fantastic combo, like with these Strawberry Lemon Cupcakes. This No-Bake Lemon Cream Pie is another great option for a light, lemony dessert!
This is a sponsored post I wrote for Kraft Foods in July 2015 and updated April 2020 .
Lemon Lush Dessert Recipe
This lemon dessert recipe has been a reader favorite for five years! It’s definitely in the top 10 of the best recipes I’ve shared on my site so I’m not at all surprised that it’s been so popular!
Here’s what readers have said about it!
- “I made it for a gathering and everyone loved it and asked for the recipe.”
- “This recipe is always a crowd pleaser!”
- “I’m not a very good baker so I was so happy to find this recipe and see that there is very minimal baking! It ended up being the easiest “fancy” dessert I ever made and everyone thought it looked difficult so they were really impressed. Little did they know how easy it was!”
- “You know the recipe is good when you wake up in the middle of the night to sneak a slice!”
I almost get teary reading some of the comments! People have said the nicest things about this recipe and I’m so flattered and thrilled that they love it.
What is Lemon Lush?
Lemon Lush is wonderfully light and flavorful dessert that has four lovely layers:
- The sweet pecan crust is like a shortbread cookie and has the perfect amount of texture.
- The cheesecake layer is perfectly light and sweet without all the work of a cheesecake!
- Smooth lemon pudding makes up the third layer. All you need is a box of no-cook lemon pudding and some milk!
- Finally, top it with whipped topping and a little lemon zest, if you’d like! If you’re like my husband and hate whipped topping, feel free to use real whipping cream.
You would think that a four-layer dessert would be more difficult to make, but this recipe is so easy! Anybody you serve it to will ask for the recipe, guaranteed.
The only baking needed for this recipe is the crust and it only takes 15 minutes!
If baking isn’t your thing and you really want an impressive looking dessert to serve at a gathering, Lemon Lush is the recipe for you! You’ll look at that crust layer and say, “That was hardly baking.” It’s kind of a dream come true.
It’s also really easy to store Lemon Lush Dessert:
- Use plastic wrap or tin foil to cover up the remaining dessert.
- Store your leftovers in the fridge and serve it up cold!
- Can you freeze Lemon Lush? Absolutely! Store it in the freezer like you would the fridge and move it to the fridge to thaw for serving.
Please feel free to leave a comment or email me with any of your questions! I would love to hear what you think about Lemon Lush Dessert when you make it!
What to Make for Dinner with Lemon Lush Dessert
I made Copycat Cafe Rio Salads the last time we had this dessert. Or you can keep the lemon theme going with Copycat Johnny Carino’s Lemon Rosemary Chicken! The latter is served with a lovely olive oil and garlic-infused pasta.
Watch How to Make It
Lemon Lush Dessert
Ingredients
Crust Layer
- 1 c butter softened, but not to room temperature
- 2 c flour
- 1/4 c sugar
- 1/2 c pecans chopped in small pieces
Cream Cheese Layer
- 2 packages cream cheese 8 oz
- 1 c powdered sugar
Pudding Layer
- 2 packages lemon instant pudding 3 oz
- 3 1/2 c cold milk
Topping
- 1 container cool whip 16 oz
- lemon zest optional
Instructions
Crust Layer
- Stir together butter, flour, sugar, and chopped pecans in a mixing bowl. (A fork works really well to get everything mixed together.)
- Press into an ungreased 9x13 baking dish and bake 15-20 minutes at 350° F, or until a light golden brown. Remove from oven and set aside to cool.
Cream Cheese Layer
- Beat together cream cheese and powdered sugar until creamy and smooth. Spread over cooled crust.
Pudding Layer
- In another mixing bowl, whisk together pudding mixes and milk. Allow to sit for 5 minutes to thicken up. Spread on top of the cream cheese layer; cover and place in the fridge for 1 hour.
Topping
- Spread whipped topping over the pudding layer. Cut into 18-24 pieces (depending on how large or small you cut them) and garnish with fresh lemon zest. Keep leftovers covered and stored in the fridge.
Kitchen tools and gadgets needed for this recipe:
This post contains affiliate links. I include these links to help you find the products that I used in the recipe. If you purchase an item from the link, I will receive a small commission helping keep my recipes free for you. Thank you for your support!
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Maria says
Can I leave the pecans out of the crust due to nut allergies? Would I have to adjust in any way?
Alli says
Yes, you could replace the pecans with something else. I’ve heard of people using graham crackers in the crust instead of pecans.
peggyclark says
This is really good I have made it !
Julia says
I’m not much of a nut person, so instead of the nuts, I used crushed golden Oreos. My family LOVED it. It was so good. I don’t know where you come up with these recipes!
Alli says
Julia, that is genius! I love that idea! I definitely need to try it with those Oreos. Thanks so much for sharing!
Lorraine Ocillos says
Hi! You must be Allison Miller. You were the one who left a comment with the other post on this Lemon Lush recipe. Oh I was salivating when I saw the picture but thanks to you I’ve got to try baking this. Well done!
Alli says
Thank you, Lorraine! I hope you love it!
Mary Ann Ginn says
Thanks so much for having a print option for your recipe as I do not twitter or any other new electronic things. The recipe looks so good. Thanks for being helpful in doing your recipe in a print option.
Alli says
You’re welcome! Thanks so much for the comment!
Maryanne Zadell says
I love lemon desserts. However I find Cool Whip to be beyond disgusting. Has anyone tried fresh whipped cream instead? That’s the only WAY I would make/serve it.
Alli says
I’m sure whipped cream would taste great. Just sweeten it up and add it like you would the Cool Whip.
Barbara says
Hi Alli….my mom made something similar to this all my life but she never let me in her kitchen so I did not have the recipe. I do know that she hand made her own whipped cream and put it in the oven to make a light brown top to the whipped cream. Have you ever prepared it like that before? Is the recipe for the topping different than regular whipped cream? I wish she had given me all her secrets because I am going nuts trying to find out what it was she was making. She was a fabulous cook!!!!
Alli says
Hi Barbara! The recipe your mom made sounds amazing. If it had a light brown topping she might have made a meringue on top and not a whipped cream. (Here’s a recipe for a soft meringue if you want to give it a try:
3 egg whites, room temperature
1/4 tsp. cream of tartar
6 Tbsp sugar
1/2 tsp. vanilla
Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy.
Beating constantly, add sugar, 1 Tbsp at a time, beating after each addition until sugar is dissolved before adding the next. (You’ll know if it is if you rub a bit of meringue between your thumb and forefinger. It should feel completely smooth.) Continue beating until whites are glossy and stand in soft peaks. Beat in vanilla.
Then you can spread the meringue right over the dessert and put it in the oven on about 350° until it browns a little. I might have to try it this way! The topping I did on this one is a Cool Whip whipped topping that you can get at the grocery store. I haven’t tried it with real whipped cream, but my husband sure wants me to! Thanks so much for your comment. I hope this helps in some way!
Sue Brissette says
I found this recipe, on a face book ad, a few months ago and made it right away. I made it for a gathering and everyone loved it and asked for the recipe. I have also made it with Banana pudding and sliced banana slices added, before the cool whip. I have made several of your recipes and have never been disappointed. Love your site.
Alli says
Sue, thank you SO much for your comment! This makes me so happy. And I absolutely love your banana pudding and banana slices idea for this dessert. I can’t wait to try that. Thank you again for your wonderful comment!
Christine says
My great grandmother gave me this recipe many years ago. It is almost exactly the same one. It is delicious! We also make it using chocolate pudding and that also tastes great. Lush is always a crowd pleaser.
Alli says
I love the idea to use chocolate pudding! I bet that’s fantastic. Thank you for the comment, Christine!
Nancy says
I am going to try the lemon Oreo cookies for the crust.
Alli says
That is such a great idea! Thanks for sharing!
Darlene Byler says
When using the lemon oreos do you use butter or just crush the cookies and not bake them?
Alli says
I don’t use the lemon oreos for this recipe. Sorry I’m not any help!
Linda Yeary says
This sounds delicious can’t wait to try this. Thanks for sharing this with us. Blessings all!!!!
Alli says
Thanks so much, Linda! I hope you love it!
Linda says
The directions say to add flour and it isn’t listed in the ingredients
Alli says
Hi Linda! Flour is listed with the crust ingredients (the first group of ingredients), right underneath the butter.
Carri F says
I cannot see the recipe for Lemon Lush Dessert. All I can see are the comments about it.
Alli says
Hi Carri! I just checked this post and the recipe is there. It’s in the middle of the post right above the video. Thanks!
Carri says
Thank you for getting back to me. I realized it was my ad blocker preventing me from seeing everything but the comments!
Jo says
Made this with a lemon oreo crust instead because i don’t care for shortbread or pie crust. I was wondering what lemon pudding you used? it looked more like a lemon curd. the pudding i used was light pastel yellow that wasn’t see through.
Alli says
Hello I used the Jell-o brand lemon instant pudding for this recipe.
April Mastrangelo says
Can toasted walnuts be used in place of pecans?
Alli says
Definitely! Walnuts taste great in this recipe!
Tamara says
I have used crushed up Pecan Sandies cookies for the crust in this recipe before and that turns out great as well. Just omit the flour and sugar and reduce the baking time.
Alli says
Ooh that’s really good to know! Thanks so much for sharing!
Janet says
Can I substitute regular flour with almond flour?
Alli says
Hi Janet! Yes, you can substitute regular flour with almond flour for this recipe. Great question!
Diana L Davidson says
This has been a family favorite since I can remember and that is a very long time! It is my go to when I want people to leave happy. It is SOOOOO delicious and refreshing. I can hardly read my old recipe now so I am very happy to find it here.
Thank you!!!
Alli says
Thank you so much, Diana! I’m so glad you and your family love this recipe!!
Par says
We are a lemon loving family. That is how I ended up with several recipes for this. I read all comments from several recipes & decided to try. First, I have NEVER used a pudding mix! (I love to bake,cookies being my true passion.But,this recipe made a large amount so I could share. NO WHERE did anyone mention how sweet this was?? Because of comments I decided to do cook pudding.(I used 1 pgk only)I made lemon curd to make it more homemade. It was such a big disappointment. Way too sweet-costly,too.I should have known a lot of these old recipes that are store bought ingredients aren’t what they are cracked to be. Pat
Alli says
I’m so sorry you didn’t enjoy this recipe! It sounds like it ended up being a disaster for you and I apologize for that. This is the first time I’ve gotten a negative comment on this recipe, but it’s very helpful for others to see how people feel about it so thank you for leaving your review. Again, so sorry that it didn’t work out.
Kathy says
Did not care for this dessert. Recipe said to put in ungreased baking dish, however the crust stuck to pan. Also I think 16 oz of cool whip is too much. This was way too sweet. Would not make again.
Alli says
Hi Kathy! I’m sorry that you didn’t like the recipe. I appreciate your feedback!