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!
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We’ve been grilling up a storm lately! I think we used our grill four of the seven nights last week. We’ve really enjoyed this beautiful summer weather and being able to enjoy dinner outside. Not to mention the greatness we’ve had coming off that grill!
Today I wanted to share a dessert that is not only easy, but it’s perfect to go with any grill recipe! Lemon Lush is something I’ve been making for years with my grandma. We grilled some mean pork chops and topped it with delicious Kraft BBQ sauce. And my kids loved that we had started the meal with Country Time Lemonade. This dessert was the perfect way to end the meal!
Speaking of Kraft, this recipe includes three of my favorite Kraft products: Jell-O lemon pudding, Philadelphia cream cheese, and Cool Whip. Two ingredients that I love using to make amazing desserts. They were super stocked up at Walmart! I ended up getting a few extra boxes of different puddings.
Are you one of those people who opens up the Cool Whip and licks the inside of the lid? Just me?
If you’re one who loves lemon desserts, you’ll want to make this! Four layers of creamy, citrusy goodness. The bottom layer is like a shortbread cookie for a little bit of texture. Then you’ve got a fabulous sweet cream cheese layer, lemon pudding, and topped with Cool Whip. This dessert is a Kraft party at its finest!
And this dessert stores so well! Simply cover up the dish and place it in your fridge. Pull the dish out of the fridge and serve yourself up a piece perfectly chilled. It’s pretty much the best thing ever.
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 recipe went perfectly with the yummy meal I put with it. I purchased a Marketside cobb salad at Walmart and drizzled the ranch dressing that came with it over the salad, as well as Kraft Sweet & Spicy Barbecue Sauce. It was so perfect! I loved the flavor of the grilled chicken with the barbecue sauce.
I also picked up Marketside garlic knots for a side dish. I love those things!
Here are some of my other favorite lemon desserts!
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!
Alli
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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.