Lemon Lush Dessert

By ldelmas

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Ingredients

1 c. butter, softened but not to room temperature
2 c. flour
1/4 c. sugar
1/2 c. pecans, chopped in small pieces
2 (8oz) packages Philadelphia cream cheese
1 c. powdered sugar
2 small packages Jell-O instant lemon pudding mix
3 1/2 c. cold milk
1 (16oz) container Kraft Cool Whip
lemon zest, to garnish (optional)

Details

Servings 1
Adapted from cupcakediariesblog.com

Preparation

Step 1

A cookie crust is layered with a creamy lemon pudding, sweet cream cheese, and a fluffy whipped topping. This dessert is perfect for spring and summer!

Speaking of Kraft, this recipe includes three of my favorite Kraft products: Jell-O lemon pudding, Philadelphia cream cheese, and Cool Whip. Two ingredients that I love using to make amazing desserts. They were super stocked up at Walmart! I ended up getting a few extra boxes of different puddings.

If you’re one who loves lemon desserts, you’ll want to make this! Four layers of creamy, citrusy goodness. The bottom layer is like a shortbread cookie for a little bit of texture. Then you’ve got a fabulous sweet cream cheese layer, lemon pudding, and topped with Cool Whip. This dessert is a Kraft party at its finest!

And this dessert stores so well! Simply cover up the dish and place it in your fridge. Pull the dish out of the fridge and serve yourself up a piece perfectly chilled. It’s pretty much the best thing ever.

2 small packages Jell-O instant lemon pudding mix

Stir together butter, flour, sugar, and chopped pecans in a mixing bowl. A fork works really well to get everything mixed together.

Beat together cream cheese and sugar until creamy and smooth. Spread over cooled crust.

In another mixing bowl, whisk together pudding mix and milk. Allow to sit for 5 minutes to thicken up a little. Spread on top of the cream cheese layer. Cover and place in the fridge for 1 hour.

Spread whipped topping over the pudding layer. Cut into 18-24 pieces (depending on how large or small you cut them) and garnish with fresh lemon zest.