Lemon lush

Lemon lush

Photo by Rebecca M.

  • Prep Time


  • Total Time


  • Servings



  • 1

    cup all-purpose flour

  • ½

    cup plus 2 tablespoons chopped pecans, divided

  • 8

    tablespoons (1 stick) butter, softened

  • 1

    (8-ounce) package cream cheese, softened

  • 1

    cup confectioners' sugar

  • 1

    (8-ounce) container frozen whipped topping, thawed, divided

  • 2

    (3.4-ounce) packages lemon instant pudding mix

  • 2⅔

    cups milk


Preheat the oven to 375F. Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 11 x 8-inch baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool. Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners' sugar and beat until mixture is light and fluffy. Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust. Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with the remaining whipped topping. Sprinkle with remaining pecans. Chill, covered, for 1 hour. Store any leftovers in the refrigerator.


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