Lemon Lush



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
  • 1 container cool whip 16 oz
  • lemon zest optional


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 9×13 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.


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