Ingredients
To make this delightful Lemon Lush Dessert, you will need:
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cream Cheese Layer:
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (such as Cool Whip)
For the Lemon Pudding Layer:
- 2 (3.4-ounce) packages instant lemon pudding mix
- 3 cups cold milk
For the Whipped Topping:
- 2 cups whipped topping (such as Cool Whip)
Optional Garnishes:
- Fresh lemon slices
- Lemon zest
- Mint leaves
Kitchen Equipment
You’ll need the following equipment to prepare this recipe:
- Mixing bowls
- Electric mixer or hand whisk
- 9×13 inch baking dish
- Spatula
- Measuring cups and spoons
Directions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour, melted butter, and granulated sugar until well mixed. Press the mixture evenly into the bottom of a 9×13 inch baking dish. Bake for 15-20 minutes, or until lightly golden. Let the crust cool completely.
- Make the Cream Cheese Layer: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and mix until well combined. Fold in 1 cup of whipped topping. Spread this mixture evenly over the cooled crust.
- Prepare the Lemon Pudding Layer: In another mixing bowl, whisk together the instant lemon pudding mix and cold milk until thickened, about 2 minutes. Spread the lemon pudding over the cream cheese layer.
- Add the Whipped Topping: Spread the remaining whipped topping evenly over the lemon pudding layer. Smooth the top with a spatula for a clean finish.
- Chill: Refrigerate the dessert for at least 4 hours, or overnight, to allow the layers to set and the flavors to meld together.
- Serve: Just before serving, garnish with fresh lemon slices, lemon zest, and mint leaves if desired. Cut into squares and enjoy this refreshing treat!
Tips and Tricks
- Make Ahead: This dessert can be made a day in advance, making it perfect for parties and gatherings. Just keep it covered and refrigerated until ready to serve.
- Variations: For a twist, try using lime pudding mix instead of lemon for a different citrus flavor.
- Whipped Topping: If you prefer homemade whipped cream, you can substitute the store-bought whipped topping with freshly whipped cream.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, and the dessert will remain delicious.
Pairings
Lemon Lush Dessert pairs wonderfully with:
- A cup of hot tea or coffee
- A glass of chilled white wine or sparkling water with a slice of lemon
- Fresh berries for an additional burst of flavor
FAQs
Q: Can I use homemade lemon curd instead of instant pudding? A: Yes, you can use homemade lemon curd for a richer flavor. Just ensure it’s thick enough to hold its shape in the dessert.
Q: Can I make this dessert gluten-free? A: Yes, you can use a gluten-free flour blend for the crust to make this dessert gluten-free.
Q: What if I don’t have whipped topping? A: You can make your own whipped cream by beating 1 cup of heavy cream with 2-3 tablespoons of powdered sugar until stiff peaks form.
Q: Can I freeze Lemon Lush Dessert? A: It’s best enjoyed fresh, but you can freeze it. Thaw in the refrigerator before serving. Note that the texture may change slightly.
Q: How do I prevent the crust from getting soggy? A: Ensure the crust is fully cooled before adding the layers, and refrigerate the dessert to keep it firm.
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