Luscious Lemon Lush

This is a heavenly blast from the past! 

I’ve made this luscious dessert for many more years than I care to count.  I don’t know where the recipe came from, but I do know that it always brings rave reviews when I serve it! 

You can use whatever flavor of pudding you wish.  I generally like to make this with lemon in the summer, as it’s light and refreshing, and chocolate the rest of the year for a richer dessert (omit lemon juice.)  Use walnuts or hazelnuts, instead of pecans, if you prefer.

The bottom layer is a shortbread crust filled with pecans. Smoothed over that is a creamy sweet filling of Cool Whip, powdered sugar and cream cheese.  Topping it is a layer of light cool lemon pudding, and more Cool Whip plus a few chopped pecans scattered over all.

Bottom layer

2nd layer

3rd layer

Top layer

Desserts don’t get much better than this ~ you’ll see ~ like it is here, there won’t be any left in the pan to put back in the refrigerator for dessert tomorrow!
It’s a luscious classic!

Lemon Lush

Bottom layer:

1½ cups flour
¼ cup chopped pecans, plus more for garnish
1½ sticks butter, softened

Mix all 3 ingredients.
Spread in 13” x 9” pan.
Bake 350 degrees for 20-30 minutes until golden.
Cool.
(Can be refrigerated overnight.)

Second layer:

1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla
1 cup powdered sugar
1 (9-ounce) Cool Whip, divided

Using electric mixer, mix cream cheese, vanilla, sugar and 1 cup Cool Whip.
Beat well and spread over first layer.
Put in refrigerator and let set 1 hour or overnight.

Third layer:

2 small boxes instant lemon pudding
3 cups cool milk
1 tablespoon lemon juice

Mix instant pudding with milk.
Mix until dissolved and spread over second layer. 

Top layer:

Spread with remaining Cool Whip.
Scatter ½ cup chopped pecans, over all for garnish.
Cover and refrigerate for several hours.
Serve

ENJOY!