Lemon Lush Dessert

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A classic, crowd-pleasing Lemon Lush (also known as lemon lasagna or sunshine dessert) features four distinct, velvety layers. It requires zero baking, comes together easily, and balances a buttery crust with a bright, tart citrus kick.

Classic No-Bake Lemon Lush Recipe

  • Prep time: 20 minutes
  • Chill time: At least 2–4 hours (overnight is best for clean slices)
  • Yield: 12 to 15 servings (9×13-inch pan)

Ingredients

Layer 1: The Crust

  • 2 cups graham cracker crumbs (about 14–16 full sheets)
  • ½ cup unsalted butter, melted
  • 3 tablespoons granulated sugar

Layer 2: The Cream Cheese Layer

  • 8 oz cream cheese, completely softened to room temperature
  • 1 cup powdered sugar (confectioners’ sugar)
  • 1 tablespoon fresh lemon juice
  • 1 cup whipped topping (like Cool Whip, thawed) or sweetened homemade whipped cream

Layer 3: The Lemon Pudding Layer

  • 2 boxes (3.4 oz each) instant lemon pudding mix
  • 3 cups cold milk (whole or 2% work best)

Layer 4: The Topping

  • Remaining whipped topping (from a 16 oz tub, or about 3 cups total)
  • Optional garnish: A pinch of fresh lemon zest, crushed graham crackers, or toasted sliced almonds

Instructions

1. Make the Crust

  1. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
  2. Pour the mixture into a 9×13-inch baking dish. Press it down firmly and evenly into the bottom of the pan using the flat bottom of a measuring cup or glass.
  3. Place the pan in the refrigerator for 15 to 30 minutes to firm up while you prepare the next layers.

2. Mix the Cream Cheese Layer

  1. In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese and powdered sugar together until completely smooth and creamy.
  2. Stir in the tablespoon of lemon juice.
  3. Gently fold in 1 cup of the thawed whipped topping until fully incorporated.
  4. Spread this mixture evenly over your chilled graham cracker crust, smoothing it out to the edges.

3. Whip Up the Lemon Layer

  1. In a separate large bowl, whisk together the two boxes of instant lemon pudding mix and the 3 cups of cold milk for about 2 minutes until it begins to thicken.
  2. Carefully spoon and spread the lemon pudding evenly over the cream cheese layer.

4. Finish and Chill

  1. Spread the remaining whipped topping gently over the top of the lemon pudding layer.
  2. Sprinkle with a little lemon zest or extra graham cracker crumbs if desired.
  3. Cover and refrigerate for at least 3 to 4 hours (overnight is ideal) so the layers set cleanly and cut into neat squares.

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