Crust:
1 cup all-purpose flour
2 tablespoons granulated sugar
1/4 cup finely chopped nuts (pecans or walnuts)
1/2 cup (1 stick) unsalted butter, softened
Cream Cheese Layer:
1 package (8 oz) cream cheese, softened
1 cup granulated sugar
Zest of 1 lemon
Juice of 1 lemon
1 (8 oz) container whipped topping, thawed
Pudding Layer:
2 boxes (3.4 oz each) instant lemon pudding
3 cups cold milk
Top Layer:
1 (8 oz) container whipped topping, thawed
Optional garnish: chopped nuts, lemon zest, lemon slices
For the Crust:
Preheat your oven to 350°F (175°C).
Spray a 13×9 inch baking dish with cooking spray.
In a large bowl, combine flour, sugar, chopped nuts, and softened butter. Mix until well combined.
Press the mixture into the bottom of the prepared baking dish.
Bake for 15-18 minutes or until golden brown. Let it cool completely.
Cream Cheese Layer:
In a mixing bowl, cream together the softened cream cheese and sugar until smooth.
Stir in the lemon zest, lemon juice, and whipped topping until well combined.
Spread the mixture over the cooled crust.
Chill in the refrigerator for at least 30 minutes.
Pudding Layer:
In a large bowl, whisk together the instant lemon pudding mix and cold milk until smooth and creamy.
Spread the pudding over the cream cheese layer.
Chill in the refrigerator for at least 15 minutes, or until the pudding is set.
Final Layer:
Spread the remaining whipped topping over the set pudding layer.
If desired, garnish with additional chopped nuts, lemon zest, or lemon slices.
Chill in the refrigerator for at least 1 hour before serving.
Serving and Storage:
Serve the Lemon Lush chilled, cut into squares.
Store any leftovers in the refrigerator, ensuring they are covered to maintain freshness.
