Lemon Lush Pudding Dessert

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With a buttery shortbread crust, cream cheese icing, lemon pudding, and cool whip, this Lemon Lush Pudding Dessert is a classical "lush" dessert! This is truly one of the best lemon desesrts ever!

This Lemon Lush Pudding Dessert looks incredibly splendid and elegant. No one could tell that it is actually remarkably quick and easy to make. The only part that is baked is the shortbread crust, which only takes 15 minutes. The other layers are just mixed and spread onto the cooled crust. To make this dessert super fast, I use instant pudding for the lemon pudding and cool whip for the top. Of course, if I plan ahead, I will use sweetened whipped cream with vanilla to add that extra oomph. I do add crushed gingersnaps on the top for extra flavor and yum!

This dessert is also called lemon delight or lemon lasagne. You can make this lush dessert with other pudding flavors such as pistachio, chocolate, or butterscotch.

Ingredients for Lemon Lush Pudding Dessert

For the Crust

• All purpose flour
• Butter, I use room temperature butter to cut in until crumbly.
• Sugar, I use white, but brown would be delicious.

For the Rest of the Layers

• Cream cheese, softened and mixed with
• Icing sugar
• Instant lemon pudding, 2 boxes, or if you want a thicker lemon layer, just double the pudding and milk.
• Milk, I use 3 cups of milk with the 2 boxes of instant lemon pudding so that the pudding layer sets up firm enough for cutting.
• Cool whip, or Dream whip or other brand of whipped topping. Or you can use sweetened whipped cream with vanilla.
• Crushed gingersnap cookies, which go so well with lemon.

How to Make Lemon Lush Pudding Dessert

For the Crust

1. Mix the flour and sugar in a bowl. Cut in the butter until crumbly.
2. Press into a greased 9x13 inch pan.
3. Bake at 350°F for 15 minutes. Cool completely on a wire rack.

For the Rest of the Layers

1.Crush about 6 gingersnap cookies and set aside.

2.Mix the softened cream cheese with the icing sugar until well blended. This will be quite thick.

3.Spread over the shortbread crust.I place small dollops on the crust, then gently spread with a small spatula.

4.Whisk the pudding with the milk for 2 minutes. Immediately pour over the cream cheese layer.

5.Chill a few minutes to firm.

6.Spread the whipped topping on the pudding layer.

7.Sprinkle the crushed gingersnaps on the top.

8.Chill a few hours before serving for easier cutting.

Lemon Lush Pudding Dessert is the perfect summer dessert, (although I will make it throughout the year) since there is only 15 minutes of baking for the crust. The flavor is so light, refreshing, and summery too! This scrumptious dessert is great for barbecues, potlucks, baby or bridal showers, or any time you are craving a sweet and lemony treat.

History of Lush Desserts

By most accounts, lush desserts originated in the Southern U.S. The first printed recipe was from the 1960's, using the instant pudding that was invented in the mid 1940's. Cool Whip was invented in 1966, to save time for housewives. So, with these time saving dessert inventions, lush desserts became an extraordinarily quick, easy, convenient, yet impressive, after meal treat.

Pudding is a light and sweet treat that can be eaten plain or made into so many various desserts. For more recipes using instant pudding, try...

Pistachio Pudding Dessert

Rhubarb Torte With Pudding

Why you will love Lemon Lush Pudding Dessert

• Large enough recipe for a big family or to serve guests!
• Can be made ahead.
• Simple and quick recipe.
• Very beautiful desert with the yellow and white layer.
• Tastes amazing!

Variations

• Can use chopped nuts in the crust, and on top. Pecans or almonds are great additions. Just make sure to toast the nuts first.
• Can use whipped cream instead of the cool whip or dream whip.
• Lemon pie filling could be used instead of lemon pudding.
• You could use some crushed gingersnaps in the crust as well as sprinkled on top. Ginger goes so well with lemon!