If you’re in the mood for lemon dessert but want effort required for a lemon meringue pie, then this Lemon Lush Cake is the perfect solution.

Apart from baking the crust for this dessert, it’s essentially a no-bake treat that can be whipped up in just 30 minutes. The rest of the time chilling in the refrigerator – making it a super convenient make-ahead dessert option for lazy weekends, backyard BBQs or midweek sweet treats.

If you’re in the mood for lemon dessert but want effort required for a lemon meringue pie, then this Lemon Lush Cake is the perfect solution, without compromising on any of that zesty lemon flavor you’ve been craving!

Crust

Preheat oven to 350 degrees F. Spray 13×9 baking dish with cooking spray.
Add crust ingredients to large bowl and combine well.

Press into 13×9 baking dish.

Bake for 15-18 minutes or until golden brown. Cool completely.
First Layer

Cream together softened cream cheese and sugar until smooth.
Stir in zest, juice and whipped topping until smooth.

Spread over crust. Place in refrigerator to chill at least 30 minutes

Second Layer

In a large bowl, combine pudding mix and milk until smooth and creamy.

Spread over cream cheese layer. Place in refrigerator to chill at least 15 minutes or until pudding is set.

Third Layer

Spread remaining whipped topping over pudding layer.
Optional – add chopped nuts, lemon zest or slices
Place in refrigerator until ready to serve at least 1 hour.
Store leftovers in refrigerator.

Ingredients

Crust

1 cup all-purpose flour
2 tablespoons granulated sugar
¼ cup nuts pecans or walnuts, chopped finely
½ cup 1 stick unsalted butter, softened
Cream Cheese Layer
8 oz package cream cheese, softened
1 cup granulated sugar
Zest of 1 lemon
Juice of 1 lemon
8 oz container whipped topping, thawed

Pudding Layer

2 3.4oz instant lemon pudding boxes
3 cups cold milk

Top Layer

8 oz container whipped topping, thawed
Garnish options
Zest of lemon
Lemon slices

Instructions

Crust

Preheat oven to 350 degrees F. Spray 13×9 baking dish with cooking spray
Add crust ingredients to large bowl and combine well.
Press into 13×9 baking dish.
Bake for 15-18 minutes or until golden brown
Cool completely

First Layer

Cream together softened cream cheese and sugar until smooth. Stir in zest, juice and whipped topping until smooth.
Spread over crust. Place in refrigerator to chill at least 30 minutes

Second Layer

In a large bowl, combine pudding mix and milk until smooth and creamy
Spread over cream cheese layer
Place in refrigerator to chill at least 15 minutes or until pudding is set

Third Layer

Spread remaining whipped topping over pudding layer
Optional – add chopped nuts, lemon zest or slices
Place in refrigerator until ready to serve at least 1 hour
Store leftovers in refrigerator