Lemon Lush Cake Delight (Print Version)
# Ingredients:
→ Crust
01 -
1 cup all-purpose flour
02 -
2 tablespoons granulated sugar
03 -
1/4 cup chopped nuts (pecans or walnuts)
04 -
1/2 cup unsalted butter, softened
→ Cream Cheese Layer
05 -
8 oz cream cheese, softened
06 -
1 cup granulated sugar
07 -
Zest of 1 lemon
08 -
Juice of 1 lemon
09 -
8 oz whipped topping, thawed
→ Pudding Layer
10 -
2 (3.4 oz) instant lemon pudding boxes
11 -
3 cups cold milk
→ Top Layer
12 -
8 oz whipped topping, thawed
→ Garnish Options
13 -
Zest of lemon
14 -
Lemon slices
# Instructions:
01 -
Preheat oven to 350°F (175°C). Spray a 13x9-inch baking dish with cooking spray. In a large bowl, mix the flour, sugar, chopped nuts, and softened butter until well combined. Press the mixture into the prepared baking dish. Bake for 15-18 minutes or until golden brown. Allow to cool completely.
02 -
In a bowl, cream together the softened cream cheese and sugar until smooth. Stir in the lemon zest, lemon juice, and whipped topping until fully combined. Spread this mixture evenly over the cooled crust. Refrigerate for at least 30 minutes.
03 -
Whisk together the instant lemon pudding mix and cold milk in a large bowl until smooth and creamy. Spread this pudding mixture over the cream cheese layer. Refrigerate for at least 15 minutes or until the pudding has set.
04 -
Spread the remaining whipped topping evenly over the pudding layer. Garnish with chopped nuts, lemon zest, or lemon slices if desired. Refrigerate for at least 1 hour before serving.
05 -
Store any leftovers in the refrigerator to maintain freshness.
# Notes:
01 -
Ensure that the crust is fully cooled before adding additional layers to prevent melting.
02 -
Using freshly squeezed lemon juice will enhance the flavor of the dessert.