Lemon Lush Dessert

Ingredients

For the Crust:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 cup finely chopped nuts (pecans or walnuts)
• 1/2 cup (1 stick) unsalted butter, softened

For the Cream Cheese Layer:

• 1 package (8 oz) cream cheese, softened
• 1 cup granulated sugar
• Zest of 1 lemon
• Juice of 1 lemon
• 1 (8 oz) container whipped topping, thawed

For the Pudding Layer:

• 2 boxes (3.4 oz each) instant lemon pudding mix
• 3 cups cold milk

For the Top Layer:

• 1 (8 oz) container whipped topping, thawed
• Optional garnish: chopped nuts, lemon zest, lemon slices

Instructions

Preparing the Crust:

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 13×9 inch baking dish with cooking spray.
3. In a large bowl, mix together the flour, granulated sugar, chopped nuts, and softened butter until well combined.
4. Press the mixture evenly into the bottom of the prepared baking dish.
5. Bake for 15-18 minutes, or until the crust is golden brown. Allow it to cool completely.

Making the Cream Cheese Layer:

1. In a mixing bowl, beat the softened cream cheese and sugar until smooth.
2. Mix in the lemon zest, lemon juice, and whipped topping until well combined.
3. Spread the cream cheese mixture evenly over the cooled crust.
4. Refrigerate for at least 30 minutes.

Preparing the Pudding Layer:

1. In a large bowl, whisk together the instant lemon pudding mix and cold milk until smooth and creamy.
2. Spread the pudding mixture over the cream cheese layer.
3. Refrigerate for at least 15 minutes, or until the pudding is set.

Adding the Final Layer:

1. Spread the remaining whipped topping evenly over the set pudding layer.
2. Garnish with additional chopped nuts, lemon zest, or lemon slices if desired.
3. Refrigerate for at least 1 hour before serving.

Serving and Storage

Serve the Lemon Lush chilled, cut into squares. Store any leftovers in the refrigerator, ensuring they are covered to maintain freshness.