Lemon Lush

This lemon lush recipe is light, creamy, and bursting with sweet and tart lemon flavor! We love it during the hot summer months.

Course Dessert

Cuisine American

Prep Time 30

Chill Time 1

Total Time 1 30

Servings

Calories 471kcal

Author Karly Campbell

Ingredients

For the crust:

12 ounces Nilla Wafers
1/3 cup butter melted
3 tablespoons sugar

For the cream cheese layer:

8 ounces cream cheese room temperature
1 cup powdered sugar
8 ounces refrigerated whipped topping
1 lemon zest only

For the lemon pudding layer:

2 boxes instant lemon pudding 3.4 ounces each
3 cups cold milk

For topping:

8 ounces refrigerated whipped topping

Instructions

To make the crust:

Preheat oven to 350 degrees.
Add the Nilla wafers to a food processor and process until you have fine crumbs. Alternately, place the wafers in a ziploc bag, seal, and crush with a mallet or rolling pin.
Pour Nilla wafer crumbs into a 9x13 baking dish along with the melted butter and sugar. Stir to combine.
Press the crumbs out to cover the bottom of the dish.
Bake for 10 minutes. Cool for 30 minutes.

To make the cheesecake layer:

Place the cream cheese, powdered sugar, and whipped topping into a mixing bowl.
Use a microplane grater to zest the lemon and add lemon zest to the mixing bowl.
Beat on medium speed with an electric mixer until well combined.
Spread the cream cheese mixture over the cooled crust.

To make the lemon layer:

Add the pudding mix and cold milk to a mixing bowl and whisk well to combine.
Once the pudding mixture has begun to thicken, spread in evenly over the cheesecake layer.

For topping:

Spread the whipped topping over the lemon pudding in an even layer.
Cover with plastic wrap and refrigerate for at least 1 hour before serving.

Video

Notes

The crust softens up the longer it sits. We prefer to serve this after 8 hours in the fridge, but it's good in just an hour. Leftovers will last for 4-5 days tightly covered.

Nutrition