Lemon Lush Cake
If you’re in the mood for lemon dessert but want effort required for a lemon meringue pie, then this Lemon Lush Cake is the perfect solution.
Servings 12
Ingredients
Crust
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- ¼ cup nuts pecans or walnuts, chopped finely
- ½ cup 1 stick unsalted butter, softened
Cream Cheese Layer
- 8 oz package cream cheese, softened
- 1 cup granulated sugar
- Zest of 1 lemon
- Juice of 1 lemon
- 8 oz container whipped topping, thawed
Pudding Layer
- 2 3.4oz instant lemon pudding boxes
- 3 cups cold milk
Top Layer
- 8 oz container whipped topping, thawed
Garnish options
- Zest of lemon
- Lemon slices
Instructions
Crust
- Preheat oven to 350 degrees F. Spray 13x9 baking dish with cooking spray
- Add crust ingredients to large bowl and combine well.
- Press into 13x9 baking dish.
- Bake for 15-18 minutes or until golden brown
- Cool completely
First Layer
- Cream together softened cream cheese and sugar until smooth. Stir in zest, juice and whipped topping until smooth.
- Spread over crust. Place in refrigerator to chill at least 30 minutes
Second Layer
- In a large bowl, combine pudding mix and milk until smooth and creamy
- Spread over cream cheese layer
- Place in refrigerator to chill at least 15 minutes or until pudding is set
Third Layer
- Spread remaining whipped topping over pudding layer
- Optional - add chopped nuts, lemon zest or slices
- Place in refrigerator until ready to serve at least 1 hour
- Store leftovers in refrigerator