Description
Creamy, light, luscious and satisfying, describes this wonderful Lemon Lush!
Ingredients
Units
Scale
FIRST LAYER (CRUST)
- 2 cups all-purpose flour
- 3/4 cup crushed pecans
- 2 tablespoons sugar
- dash salt
- 2 sticks real butter, melted
SECOND LAYER
- 2 cups powdered sugar
- 2 packages softened cream cheese, 8 ounces each
- 1 container thawed cool whip, 8 ounces
THIRD LAYER
- 4 packages, lemon instant pudding, 3.4 ounces each
- 5 cups of milk
FOURTH LAYER
- 1 container thawed cool whip, 8 ounces
- 1/4 cup crushed pecans
Instructions
FIRST LAYER (CRUST)
- Preheat oven to 350 degrees.
- In a medium bowl, mix together the flour, crushed pecans, sugar, salt, and butter. Press into the bottom of a 9″ x 13″ baking dish or pan that’s been buttered. Bake for 15 minutes until set and cool completely.
SECOND LAYER
- In the bowl of a stand mixer, using the whisk attachment, mix the cream cheese on medium speed until light and creamy and free of all lumps.
- Add the powdered sugar on low speed and mix until incorporated.
- Fold in the cool whip and spread over the crust layer.
THIRD LAYER
- In the bowl of a stand mixer, using the whisk attachment, mix together the pudding and milk. Mix on low speed for two minutes, medium speed for two minutes followed by two minutes on high speed, until the mixture becomes thick.
- Spread the mixture over the second layer.
FOURTH LAYER
- Spread the cool whip over the third layer and sprinkle the top with pecans or walnuts.
- Refrigerate until ready to serve.