Mom’s Lemon Lush
This Lemon Lush recipe is something my mom has been making for over 30 years because it’s THAT GOOD! It serves 12 and costs $10.42 to make. That’s just 87¢ per serving!
Servings: 12 people
Liquid measuring cup
9x13 pyrex pan
- 1 cup salted butter softened
- 2 cups all-purpose flour
- 1 cup chopped walnuts
CREAM CHEESE LAYER:
- 8 ounce block cream cheese softened
- 1 cup powdered sugar
- 1 cup cool whip
- 2 (3.4-ounce boxes) lemon instant pudding
- 2 ¾ cups milk anything but skim
- 2 cups cool whip
- ¼ cup chopped walnuts for garnish
MAKE, BAKE, AND COOL CRUST:
Move the oven rack to the middle position and preheat to 350 degrees F.
In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a handheld mixer, add the butter and beat on medium speed until lightened in color, about 3 minutes.
Add the flour and walnuts and mix until just combined (the mixture will be crumbly!).
Press the mixture into an even layer in an ungreased 9x13-inch pyrex pan.
Bake for 22-26 minutes, or until the crust is starting to brown around the edges.
Move the pan to a wire rack and cool completely.
MAKE CREAM CHEESE LAYER:
In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a handheld mixer, add the cream cheese and powdered sugar and beat on medium speed for 1 minute. Add cool whip and beat until combined.
Spread the cream cheese mixture into an even layer over the cooled crust.
MAKE LEMON LAYER:
In a medium bowl add pudding mix and milk. Whisk until thickened, about 2 minutes.
Pour the lemon pudding over the cream cheese layer and smooth into an even layer.
Serving: 1slice | Calories: 463kcal | Carbohydrates: 49g | Protein: 9g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 52mg | Sodium: 378mg | Potassium: 227mg | Fiber: 1g | Sugar: 17g | Vitamin A: 606IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 1mg