Lemon Lush Cake (Print Version)
# Ingredients:
→ Crust
01 -
1 cup all-purpose flour
02 -
2 tablespoons granulated sugar
03 -
¼ cup finely chopped nuts (pecans or walnuts)
04 -
½ 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) boxes instant lemon pudding mix
11 -
3 cups cold milk
→ Top Layer
12 -
8 oz whipped topping, thawed
13 -
Optional garnish: zest of lemon
14 -
Optional garnish: lemon slices
# Instructions:
01 -
Preheat oven to 350°F (175°C). Spray a 13x9-inch baking dish with cooking spray. Combine crust ingredients in a large bowl and mix well. Press evenly into the prepared dish. Bake for 15-18 minutes or until golden brown. Cool completely.
02 -
In a large bowl, cream together softened cream cheese and sugar until smooth. Mix in lemon zest, lemon juice, and whipped topping until combined. Spread this layer over the cooled crust. Refrigerate for at least 30 minutes.
03 -
In a large bowl, whisk together instant lemon pudding mix and cold milk until smooth and creamy. Spread over the cream cheese layer. Refrigerate for at least 15 minutes or until the pudding is set.
04 -
Spread the remaining whipped topping evenly over the pudding layer. Add optional garnishes such as chopped nuts, lemon zest, or lemon slices, if desired. Chill in the refrigerator for at least 1 hour before serving.
05 -
Store leftovers in the refrigerator to maintain freshness.
# Notes:
01 -
Ensure layers are fully chilled before adding the next to maintain proper consistency.