This Lemon Lush recipe is layers of sweet vanilla cookie crust, cream cheese, lemon pudding, and creamy whipped topping. It's a simple yet refreshing dessert that is perfect for summer. Plus, there is no need to turn on the oven.
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Why you'll love this recipe
- This lemon lush desert recipe is creamy and sweet and is always a hit with a crowd.
- It's a perfect summer treat when you're wanting to keep the kitchen cool.
- Plus, it's easy to make and can be stored in the refrigerator until ready to serve.
Ingredients
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Crust
- vanilla sandwich cookies
- lemon zest
- unsalted butter
- lemon juice
Cream Cheese Layer
- cream cheese
- frozen whipped topping
- confectioners sugar
- lemon juiced
Lemon Layer
- Instant vanilla pudding mix
- Instant lemon pudding mix
- whole milk
Whipped Cream Topping
- frozen whipped topping
- vanilla cream sandwich cookies
- lemon slices
- fresh mint
🍲 Equipment
- 9" x 13" baking pan with lid
- Food Processor
- Measuring Spoons and Cups
- Disposable Piping Bags
- Star Piping Tip
- Stainless Steel Mixing Bowls
- Hand Mixer
🔪 Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
To make the crust
- Grind up the vanilla cream cookies until coarse crumbs form in a food processor. Remove 1 ½ cups of crumbs and set aside.
- Pour in the remaining crushed cookie crumbles and mix in the lemon zest, lemon juice, and melted butter.
- Evenly press the crust into the prepared baking dish and place it into the freezer for 20 minutes.
Cream Cheese Layer
- Cream the cream cheese until smooth, about 2 to 3 minutes.
- And then, slowly beat in the confectioner's sugar and lemon juice.
- Slowly beat in the whipped topping until combined and smooth, about 1 more minute.
- Spread the cream cheese layer evenly over the crust. Place into the refrigerator to chill for 30 minutes.
How to make lemon pudding layer
- In a large bowl whisk together the milk, instant vanilla pudding mix, and lemon pudding mix until the mixture begins to thicken.
- Spread the lemon layer evenly over the cream cheese layer and place it into the refrigerator for an hour.
How to make whipped cream topping
- Scoop about 1 ¼ cup of the whipped cream topping into the piping bag and keep in the refrigerator until ready to use.
- Spread the remaining whipped topping on top of the lemon layer.
- Sprinkle the remaining crushed cookie crumble evenly over the cool whip and then place into the fridge for two hours.
- Using the piping bag with the whipped cream topping inside, pipe dollops of cool whip in two rows, and place a lemon slice onto the dollops. Place back in the refrigerator until ready to serve. Garnish with fresh mint sprig
- Garnish with fresh mint sprig.
💭 Eileen's Tips for Success
- When buying the sandwich cookies, buy the "original" or regular stuffed cookies. You don't want to purchase the thin or double-stuffed as it will change your crust consistency.
- Thaw the whipped topping completely.
- The cream cheese should be at room temperature before making this dessert.
- I like to press the crust into the pan so it forms nicely to the bottom of the baking dish.
- For clean-cut slices, chill the dessert overnight before cutting into them.
📋 Frequently Asked Questions
Lush is typically a dessert with layers of pudding, cream cheese, and whipped topping. It got its name for how creamy it is.
We recommend no substitution and use Cool Whip because it's stabilized.
Yes, this lemon lush lasagna can be made up to a day in advance. Cover the dessert with plastic wrap and store it in the refrigerator until ready to serve.
Variations
Do you want to change up this recipe?
- I like to use Golden Oreos or the store-brand equivalent. However, if you want to add even more lemon flavor, you can use lemon-flavored cookies.
- You can also add fresh lemon zest to the cream cheese layer for an extra hint of lemony flavor.
- For more tartness, try adding some freshly squeezed lemon juice to the pudding layer.
Make ahead, storage, and freezer tips
Make ahead - One of the best things about this lemon lush lasagna recipe is that it needs time to chill. So, it's perfect if you make it the night before you plan to serve it.
Storage - Store lemon lasagna in the refrigerator, covered with a lid or wrapped tightly with plastic wrap, for up to three days.
🥗 Serving Suggestions
🍽 Similar recipes
Lemon Raspberry Muffins recipe
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Lemon Lush Recipe
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
Crust
- 2 (14.3) ounce vanilla sandwich cookies coarsely chopped, family-size pack of cookies Note 1
- 2 large lemons zested
- ½ cup unsalted butter melted
- 1 Tablespoon lemon juice
Cream Cheese Layer
- 1 (8) ounce cream cheese softened
- 1(8) ounce frozen whipped topping thawed
- 1 cup confectioners sugar sifted
- 1 large lemon juiced
Lemon Layer
- 1 (3.4) ounce instant vanilla pudding mix
- 1 (3.4) ounce instant lemon pudding mix
- 3 cups whole milk
Whipped Cream Topping
- 1 (16) ounce frozen whipped topping thawed
- 1 ½ cups vanilla cream sandwich cookies coarsely chopped
- lemon slices optional garnish
- fresh mint optional garnish
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Instructions
To make the crust
- Spray a 9" x 13" baking dish with non-stick baking spray. Line the bottom with parchment paper. Set aside.
- To the bowl of a food processor, using the blade attachment, grind up the vanilla cream cookies until coarse crumbs form, similar to sand.
- Set aside 1 ½ cups of the cookie crumbs for the topping.
- To make the crust, in a large mixing bowl, pour in the remaining crushed cookie crumbles. Mix in the lemon zest, lemon juice, and the melted butter t
- Evenly press the crust into the prepared baking dish and place it into the freezer for 20 minutes.
Cream Cheese Layer
- In a large mixing bowl, using an electric hand mixer with beaters attached, beat the cream cheese until smooth, about 2 to 3 minutes.
- To the cream cheese, slowly beat in the confectioner's sugar and lemon juice.
- Slowly beat in the whipped cream topping until combined and smooth, about 1 more minute.
- Spread the cream cheese layer evenly over the crust. Place into the refrigerator to chill for 30 minutes.
How to make lemon layer
- Using a large mixing bowl, whisk together the milk, instant vanilla pudding mix, and lemon pudding mix until the mixture begins to thicken.
- Spread the lemon layer evenly over the cream cheese layer and place into the refrigerator for an hour. Scoop about 1 ¼ C of cool whip into the piping bag and set aside
How to make whipped cream topping
- Scoop about 1 ¼ cup of the whipped cream topping into the piping bag and keep in the refrigerator until ready to use.
- Sprinkle the remaining crushed cookie crumble evenly over the cool whip and then place into the fridge for two hours.
- Using the piping bag with the whipped cream topping inside, pipe dollops of cool whip in two rows, and place a lemon slice onto the dollops. Place back in the refrigerator until ready to serve. Garnish with fresh mint sprig
- Garnish with fresh mint sprig.
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