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.
Looking for specifics on the recipe? Use the table of contents to click on sections of the recipe.
Why you'll love this recipe
- This lemon lush dessert recipe is creamy and sweet and is always a hit with a crowd.
- It's a perfect summer treat when you want to keep the kitchen cool.
- Plus, it's easy to make and can be stored in the refrigerator until ready to serve.
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Ingredients You Need
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
Kitchen Tools Needed
- 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
How to Make Lemon Lush
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. Place it into the refrigerator for an hour.
How to make whipped cream topping
- Scoop about 1 ¼ cups of the whipped cream topping into the piping bag and keep in the refrigerator until ready to use.
- Spread the remaining whipped topping on the lemon layer.
- Sprinkle the remaining crushed cookie crumble evenly over the whipped topping and then place into the refrigerator for two hours.
- Using the piping bag with the whipped cream topping inside, pipe dollops of whipped topping in two rows, and place a lemon slice onto the dollops. Place back in the refrigerator until ready to serve.
- Garnish with a 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 they will change the 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 to the bottom of the baking dish.
- For clean-cut slices, chill the dessert overnight before cutting into it.
FAQs about Lemon Lush
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, lemon lush lasagna can be made up to a day in advance.
Cover the dessert with plastic wrap and keep 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.
I love any comments or questions, please feel free to leave them below.
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Thank you for your continued support. I am forever grateful.
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! ⭐️⭐️⭐️⭐️⭐️
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Lemon Lush Recipe
Equipment
Ingredients
Instructions
- 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.
- 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.
- 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
- 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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