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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DJ says
This looks really yummy. One question, in your instructions you mention lemon juice, but in ingredients listing there is none.
Thanks
Alli says
Hi Dj! Thanks so much for your comment. You’re so right! I remember making it with lemon juice and wasn’t a huge fan of the extra lemon flavor. But it looks like I typed it up in the instructions anyway! I adjusted the recipe so it makes sense now. Thank you!
J.R. says
I believe it just mentioned to sprinkle lemon zest over the finished product if you wish. No lemon juice.
Wanda says
Do you use instant pudding or the cooking type?
Alli says
Wanda, great question! Instant pudding works great. Thanks for the comment!
Carol Israel says
I already bought the kind of pudding and pie filling that has to be cooked. There are 2 different directions, one for pie – without milk, using water instead, and one for pudding, with milk. Either way, it involves cooking. Now what?
Alli says
Carol, go ahead and use the pudding instructions with the milk. That will make exactly what you need.
J.R. says
Cooking it with the milk, or not?
Alli says
No, you don’t have to cook the pudding with the milk. This recipe uses instant pudding so all you have to do is whisk the pudding mix and milk together and let it sit to thicken.
Dianne says
I love lemon desserts, the more lemony, the better. Can you tell me how much lemon juice you used the first time you made this and what you replaced with the actual juice (I’m assuming the milk or part of the milk).
Alli says
Great! I used 2 tsp. lemon juice and added it to the cream cheese and sugar layer.
MK says
I found this recipe when I searched or low calorie desserts. Have you calculated the calories for this? I can
calculate as I make I it, but I was just curious. It looks delicious!
Alli says
Thank you!! I was just thinking today that I need to make it again. I haven’t calculated the calories for this. I hope you like it when you do make it! It’s one of my favorites.
sharleen says
you can use any pie filling or instanced puddings to make thi it is good
Alli says
Very true! I need to try it with other flavors!
Linda says
So, I would love to make this for the office and was wondering if maybe I could make the crust, let it cool, break it up and put it in the bottom of cups and then put the other ingredients on top of that? Do you think it would work? The guys in my office are always on the run and instead of them having to eat it here, they could take it with them and eat it whenever. Little individuals desserts.
Thanks.
Alli says
Linda, that is genius. Genius! I LOVE that idea and it would work perfectly. Thanks so much for the question!
Marie Y Robinson says
I have made this dessert and used cooked lemon pudding and it is delicious! You have to let it cool first of course, but it gives it a great texture. I have never tried the instant pudding so I really can’t comment on that.
Alli says
Awesome! Good to know that it works well with cooked pudding!
Jane Miller says
I have made this for years, and the instant puddings works and tastes great! Have also made it with chocolate pudding.
Alli says
This would be so good with chocolate pudding! Thanks so much for your comment, Jane!
Susan says
I have had this recipe for years called Sex in a Pan and uses chocolate pudding instead of lemon pudding, with shaved chocolate on top!
Vicki B says
It’s great with chocolate pudding. Also banana cream pudding with slices of banana in it……or coconut cream.
Alli says
Coconut cream! That sounds heavenly!
Lavonda Declippel says
I have used Chocolate, pistachio, Cherry, and blueberry pie filling instead of the lemon. Also, my recipe says to add 1 cup if the Cool Whip to the cream cheese layer and finish it off with the remainder
of the Cool Whip.
Maureen Baisden says
On several occasions I have use the lemon pie filling instead of the pudding and milk, it has more of a citrus flair to it.
Alli says
That’s a great idea! Thank you for your comment!
Debra says
do you think low fat cream cheese would work just to cut calories down a bit ?
Alli says
Definitely! I have used it before and it works great.
Cora says
Hi Allie,
I can’t wait to try this! I am thinking of saving a step and buying some shortbread cookies and crushing them with softened butter to form a no bake crust. What do you think?
Alli says
That sounds wonderful! You’ll have to let me know how it turns out!
Phyllis Dickerson says
I have tried the cookes (shortbread) and to me it tast a lot like the crust on this recipe. Anything to save a step. This is my favorite desert.
Alli says
Phyllis, that’s such a great idea! Thank you for sharing that tip!
Karen says
You have sugar and powder sugar which sugars go in the crust or the cream cheese
Alli says
In the ingredients list you’ll see that the sugars are placed with the layer they’re used in. So the sugar goes in the crust and the powdered sugar goes in the cream cheese layer.
Linda says
I have made this before and it was absolutely scrumptious! I have also made it with chocolate pudding mix and pistacio pudding mix. Personally, I like the lemon best and the pistacio next best! Mmmmm……reading this makes me want to fix it now!
Alli says
I’m going to have to try it with pistachio pudding! That sounds wonderful. Thank you for the comment!
delores says
have you ever used strawberry filling out of can
Alli says
Hi Delores! I have never used canned strawberry filling before. But if it’s anything like the cherry or blueberry I’ve tried, I’m sure it’s great!
Dianne L Singleton says
I would never use cool whip – so fresh whipped cram would be better And always make a homemade pudding. For this – I would use a fresh lemon curd and whipped cream for the lemon filling. You will find it to be more lucious and flavorable and FRESH.
Alli says
Great suggestions, Dianne! Thank you!
Sharon Hout says
How long did it last with the whip cream. I am like you I really don’t care for cool whip
Sharon M. says
This recipe has been around for more than 20 years, but we called it “Lemon Lust”
Alli says
That sounds like the perfect name for it!
Sandy says
Can this be prepared the night before…then add the cool whip right before serving?
Alli says
Hi Sandy! Yes, this recipe can be made the night before. Great question!
Sam mcghee says
I am dietetic. Could I use sugar free cool whip and pudding. Splenda brown sugar and either low or no fat cream cheese?
Alli says
Absolutely! I think all that you mentioned would work great. And an excellent way to cut back on the sweetness. Thanks so much for your question!
Karen says
Looks tasty!!
Alli says
Thank you, Karen!