Lemon Lush Dessert is a cool, creamy, and irresistibly refreshing layered treat that’s perfect for spring and summer gatherings. With a buttery pecan crust, a smooth cream cheese layer, tangy lemon pudding, and a fluffy whipped topping, each bite delivers the perfect balance of sweet and tart.
Why You’ll Love This Recipe
- It’s a no-fuss, crowd-pleasing dessert that looks elegant with minimal effort.
- Ideal for make-ahead prep—just chill and serve.
- Layers of texture and flavor: buttery crust, creamy filling, and zesty lemon.
- Can be made nut-free or with a variety of crusts to suit your taste.
- A great alternative to heavy desserts—light, tangy, and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
- All-purpose flour
- Unsalted butter, softened
- Chopped pecans (optional)
For the cream cheese layer:
- Cream cheese, softened
- Powdered sugar
- Fresh lemon juice
For the lemon pudding layer:
- Instant lemon pudding mix
- Cold milk
For the whipped topping:
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
Directions

- Make the crust:
Preheat the oven to 350°F (175°C). Mix flour, softened butter, and pecans until crumbly. Press into a 9×13-inch pan and bake for 20–25 minutes or until lightly golden. Cool completely. - Make the cream cheese layer:
Beat cream cheese until smooth. Add powdered sugar and lemon juice; mix until creamy. Spread over the cooled crust. - Make the pudding layer:
Whisk together lemon pudding mix and cold milk until thickened, about 3–5 minutes. Spread over the cream cheese layer. - Make the whipped topping:
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the pudding layer. - Chill and serve:
Refrigerate for at least 2 hours before slicing and serving.
Servings and timing
Servings: 12
Prep time: 25 minutes
Cook time: 25 minutes
Chill time: 2 hours
Total time: 2 hours 50 minutes
Variations
- Nut-free: Omit pecans or use a graham cracker crust.
- Crust switch: Try Golden Oreos, shortbread, or vanilla wafers for a unique twist.
- Store-bought whipped topping: Use Cool Whip instead of homemade whipped cream for convenience.
- Lemon-lime twist: Add a mix of lemon and lime zest to the pudding for extra citrus zing.
Storage/reheating
- Storage: Cover and refrigerate for up to 4 days.
- Freezing: Not recommended as the pudding and cream layers can separate.
- Reheating: Not applicable—serve cold.
FAQs
How long does Lemon Lush need to chill?
At least 2 hours is recommended so the layers set properly.
Can I make Lemon Lush a day in advance?
Yes, it’s ideal for making a day ahead. Just cover and chill overnight.
Can I use Cool Whip instead of homemade whipped cream?
Absolutely. Use one 8-ounce tub of Cool Whip in place of homemade whipped topping.
Can I freeze Lemon Lush?
It’s not recommended, as the creamy layers may become watery when thawed.
Can I use a different pudding flavor?
Yes! Try vanilla, cheesecake, or even pistachio for a fun twist.
What can I substitute for pecans?
You can leave them out or use walnuts, almonds, or a nut-free crust alternative.
How do I prevent a soggy crust?
Be sure to let the crust cool completely before adding the next layer.
Can I use low-fat cream cheese?
Yes, but the texture may be slightly less rich and creamy.
Can I make it gluten-free?
Yes, by using a gluten-free flour blend or gluten-free cookie crust.
Do I need to cook the pudding?
No, use instant pudding mix and follow the cold milk instructions for it to set.
Conclusion
Lemon Lush Dessert is a beloved classic for a reason—it’s simple, delicious, and always a hit at gatherings. Whether you’re making it for a holiday, BBQ, or just to satisfy a lemon craving, this layered treat delivers creamy, citrusy goodness in every bite.
PrintLemon Lush Dessert
Lemon Lush Dessert is a light and refreshing layered treat featuring a buttery pecan crust, sweetened cream cheese, lemon pudding, and whipped topping—perfect for spring and summer gatherings.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 45 minutes (includes chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake with Baked Crust
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 1/2 cup chopped pecans
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 (8 oz) container whipped topping, thawed (divided)
- 2 (3.4 oz) packages instant lemon pudding mix
- 3 cups cold milk
- Lemon zest (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine flour, butter, and chopped pecans until crumbly. Press mixture into the bottom of a 9×13 inch baking dish.
- Bake crust for 15-20 minutes or until lightly golden. Let cool completely.
- In another bowl, beat cream cheese and powdered sugar until smooth. Fold in half of the whipped topping.
- Spread cream cheese layer over cooled crust.
- In a separate bowl, whisk together lemon pudding mix and cold milk until thickened (about 2 minutes).
- Spread pudding mixture over the cream cheese layer.
- Top with remaining whipped topping and smooth out evenly.
- Refrigerate for at least 4 hours or until set. Garnish with lemon zest if desired before serving.
Notes
- Ensure crust is completely cooled before adding the cream cheese layer to prevent melting.
- You can substitute vanilla pudding for a milder flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 piece
- Calories: 310
- Sugar: 20g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg