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This Lemon Lush is a cool and creamy layered dessert made with a buttery pecan crust, tangy lemon pudding, and fluffy whipped topping. It’s an easy make-ahead recipe that’s perfect for spring and summer gatherings.
Why You’ll Love This Lemon Lush Dessert
- Cool, creamy, and full of lemon flavor for citrus lovers.
- Simple ingredients and easy to make using pantry staples
- Perfect for make-ahead prep – ideal for holidays, picnics, or summer potlucks.
- Delicious layers of flavor and texture: crunchy pecan crust, smooth cream cheese filling, and tangy lemon pudding all topped with fluffy whipped topping.
Ingredients Notes
For the Pecan Crust Layer:
- All-purpose flour
- Finely chopped pecans – or swap with walnuts if preferred, or omit nuts entirely to make a classic shortbread crust
- Granulated sugar
- Unsalted butter, melted
For the Cream Cheese Layer:
- Block-style cream cheese – softened to room temperature
- Powdered sugar, sifted
- Lemon zest
- Lemon juice
- Vanilla extract
For the Lemon Pudding Layer:
- Instant lemon pudding mix (Jell-O brand recommended) – or substitute with homemade lemon pudding. If your pudding turns out a pale or dull yellow after mixing, brighten it up with 2–3 drops of yellow food coloring.
- Whole milk, very cold
For the Topping:
- Whipped topping (Cool Whip brand) – or substitute with stabilized homemade whipped cream
- Optional garnish – fresh lemon zest, thin lemon slices, or even white chocolate shavings
See the recipe card for full information on ingredients and quantities.
How to Make Lemon Lush
- Prepare the crust: Mix the flour, nuts, sugar, and melted butter until well combined. Press firmly into a 9×13-inch baking dish. Bake at 350°F for 15 minutes, remove from the oven, and cool completely.
- Make the cream cheese layer: Beat the softened cream cheese and powdered sugar until smooth and fluffy. Mix in the lemon zest, lemon juice, and vanilla extract. Spread over the cooled crust.
- Make the lemon pudding layer: Whisk the lemon instant pudding mix with cold milk for 2–3 minutes, until it begins to thicken. Let sit for 5–10 minutes to fully set, then spread over the cream cheese mixture.
- Top and chill: Spread the whipped topping over the pudding layer. Cover and refrigerate for at least 3 hours, or overnight, to allow the layers to set. Garnish with lemon zest or slices before serving.
Recipe Tips
- Cool the crust completely before adding the cream cheese layer to prevent melting or mixing.
- Use room temperature cream cheese for a smooth, lump-free lemon cream cheese filling.
- Wipe your spatula between layers to keep each one clean and distinct.
- Chill thoroughly (at least 3 hours or overnight) for the best structure and flavor.
- Use a sharp knife for clean slices, wiping it between cuts if needed.
Storage Tips
- In the refrigerator: Store in an airtight container or wrap tightly with plastic wrap in the fridge for up to 4 days.
- In the freezer: You can freeze Lemon Lush (without the whipped topping) for up to 1 month. For best results, thaw overnight in the fridge and add whipped topping and garnish just before serving.
- Make-Ahead: To speed things up, prepare the crust and cream cheese layer a day in advance, then add the pudding and whipped topping the next morning. You can also chill the dessert in the freezer for about 45–60 minutes instead of 3 hours in the fridge—just don’t let it freeze solid.
More Easy Dessert Recipes to Try
- Lemon Blueberry Bread
- Strawberry Jello Poke Cake
- No-Bake Pumpkin Pie
- Eclair Cake
- Chocolate Lasagna
- Cherry Dump Cake
- Lemon Bars
If you’ve tried this Lemon Lush Dessert Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Lemon Lush
Serves — 12
Lemon Lush is a creamy, layered dessert featuring a buttery pecan crust, sweetened cream cheese, tangy lemon pudding, and fluffy whipped topping. Easy to make, refreshing, and perfect for summer gatherings.
Prep Time 15 minutes
Cook Time 15 minutes
Chill 3 hours
Total Time 3 hours 30 minutes
Ingredients
- 2 cups all-purpose flour
- ¼ cup finely chopped pecans
- 2 tablespoons granulated sugar
- 14 tablespoons (¾ cup + 2 tablespoons) unsalted butter melted
- 16 ounces block style cream cheese, softened to room temperature
- 1 cup powdered sugar sifted
- 2 teaspoons lemon zest (plus more for optional garnish)
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
- 6.8 ounce (2 3.4 ounce) boxes instant lemon pudding (Jell-O brand)
- 3 cups whole milk very cold
- 8 ounce container whipped topping (Cool-Whip brand), thawed
Optional garnish
- Additional lemon zest
- Thin lemon slices
Instructions
- Preheat the oven to 350° F.
- Stir together in a mixing bowl the all-purpose flour, pecans, granulated sugar and melted butter until well combined and no dry pockets of flour remain.2 cups all-purpose flour, ¼ cup finely chopped pecans, 2 tablespoons granulated sugar, 14 tablespoons (¾ cup + 2 tablespoons) unsalted butter
- Transfer to a 9×13 baking dish and firmly press the crust mixture into an even layer. A piece of parchment paper can help it to keep from sticking to your hands while pressing.
- Bake for 15 minutes. Remove the baked crust layer from the oven and allow to cool on the counter for 15-20 minutes or until cool to the touch before adding remaining layers. While the crust cools, prepare the cream cheese layer.
- Beat the cream cheese and sifted powdered sugar on medium-high speed, using a handheld mixer, for 1-2 minutes or until smooth and fluffy. Beat in the lemon zest, lemon juice, and vanilla extract just until combined. Set aside.16 ounces block style cream cheese,, 1 cup powdered sugar, 2 teaspoons lemon zest, 1 tablespoon lemon juice, ½ teaspoon vanilla extract
- To a separate mixing bowl, add the instant lemon pudding and whole milk. Whisk for 2-3 minutes or until smooth and slightly thickened. Cover with plastic wrap and let sit for 5-10 minutes to fully thicken.6.8 ounce (2 3.4 ounce) boxes instant lemon pudding, 3 cups whole milk
- Once the crust has cooled, use a small offset spatula to spread the cream cheese mixture into an even layer.8 ounce container whipped topping
- Spread the lemon pudding layer evenly over the cream cheese layer, being careful not to mix the two layers. Then spread the whipped topping evenly over the pudding.
- Cover the lemon lush dessert with plastic wrap and refrigerate for a minimum of 3 hours, or up to overnight, to allow the layers to chill and fully set before slicing and serving.
- Before serving, garnish each slice with a sprinkle of fresh lemon zest and a thin lemon slice, if desired.Additional lemon zest, Thin lemon slices
Jenn’s Notes
Storage:
- In the refrigerator: Store in an airtight container or wrap tightly with plastic wrap in the fridge for up to 4 days.
- In the freezer: You can freeze Lemon Lush (without the whipped topping) for up to 1 month. For best results, thaw overnight in the fridge and add whipped topping and garnish just before serving.
- Make-Ahead: To speed things up, prepare the crust and cream cheese layer a day in advance, then add the pudding and whipped topping the next morning. You can also chill the dessert in the freezer for about 45–60 minutes instead of 3 hours in the fridge—just don’t let it freeze solid.
- Cool the crust completely before adding the cream cheese layer to prevent melting or mixing.
- Use room temperature cream cheese for a smooth, lump-free lemon cream cheese filling.
- Wipe your spatula between layers to keep each one clean and distinct.
- Chill thoroughly (at least 3 hours or overnight) for the best structure and flavor.
- Use a sharp knife for clean slices, wiping it between cuts if needed.
Nutrition Info
Calories: 433kcal | Carbohydrates: 53g | Protein: 11g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 386mg | Potassium: 254mg | Fiber: 1g | Sugar: 21g | Vitamin A: 543IU | Vitamin C: 1mg | Calcium: 231mg | Iron: 1mg
You are going to love this lemon lush dessert. It’s become one of my favorites to make for gatherings and get-togethers, and I always have at least one person ask for the recipe. It’s easy to put together and it’s truly so light, refreshing, and delicious!
lost me on all that butter. is there something else I can use?
my family cannot have nuts. I made a crust of crushed pretzels, butter and sugar. Awesome! I also added the juice of whole lemon and zest of whole lemon to cheesecake layer. my family loves lemon. awesome!! garnished it with the cut up candied lemon slices.
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YUM👍🏼👍🏼👍🏼❤️ I make a recipe LIKE This that was my Mother in laws But she ALWAYS used Pistachio Pudding ❤️ THANKS For Sharing 😊👍🏼It LOOKS GREAT!! CAN’T WAIT to TRY it! Lemon is My Hubby’s FAVORITE!! I LIKE THEM ALL 😊G-d Bless ❤️
Loooooove your enthusiasm!! Thank you SO much for your kind comment!
I made these last night and they were amazing! Definitely adding them to the rotation!!