Lemon Lush Recipe

Layered lemon lasagna dessert on a white plate.

Lemon Lush or Lemon Lasagna is a creamy lemon filled no bake dessert. A delicious recipe for any event. Great for summer parties, BBQs, picnics, and potlucks.

Course Dessert

Cuisine American

Keyword lemon lasagna, lemon lush, lemon lush dessert

Prep Time 35

Cook Time 0

Chill Time 3

Total Time 3 35

Servings servings

Calories 771kcal

Author Eileen Kelly

Equipment

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

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.

Notes

Note 1: Golden Oreos or lemon sandwich cookies can be used.

Nutrition