I teamed up with truwhip to bring you this easy Lemon Lush recipe! I’ve been compensated for my time. All opinions are mine alone.
Lemon Lush is an easy dessert recipe made with layers of pecan shortbread, sweetened cream cheese, lemon pudding, and whipped topping. Rediscover this classic summer dessert or enjoy it for the first time. You’ll want to go light on dinner so you have plenty of room left for Lemon Lush!
Nothing excites me more than remaking classic Midwestern recipes with modern, better-for-you ingredients.
Lemon Lush is just such a recipe, now updated with truwhip, the first brand of whipped topping made with clean ingredients (that means NO high fructose corn syrup or hydrogenated oils).
How do you make Lemon Lush?
Lemon Lush always has a crunchy crust on the bottom. I use a pecan shortbread version, but some recipes use Pecan Sandies® (the actual cookies ground up) or even graham crackers.
Some recipes add sugar to the crust, but I think that makes the dessert overly sweet. You won’t miss that added sugar!
To finish the Lemon Lush dessert:
- Top it with a layer of cream cheese, sweetened with sugar.
- Add a layer of lemon pudding.
- Finally, top it off with a layer of truwhip!
Lemon Lush is the sort of dessert that makes you pass on seconds at dinner. It’s light, sweet, tangy, and the truwhip has a clean vanilla flavor and a light, fluffy texture.
Even guests who don’t like traditional whipped topping will love truwhip! Look for it in the freezer aisle of your grocery store (use the store locator here).
For the crust:
- 1/2 cup pecans toasted (see notes)
- 2 cups all-purpose flour
- 1 cup butter softened (2 sticks)
For the filling:
- 2 (8 ounce) packages cream cheese softened
- 1 cup sugar
- 2 (3.4 ounce) packages instant lemon pudding mix
- 3 1/2 cups milk
- 1 (10 ounce) container truwhip whipped topping, thawed
To make the crust:
- Preheat oven to 350 degrees. Coat a 9-inch x 13-inch pan with nonstick spray.
- In a food processor, pulse pecans until finely chopped but not ground, about 5 to 7 pulses. Transfer to a bowl.
- To the food processor (no need to clean it), add flour and butter. Process until soft dough forms. Add pecans and pulse until combined.
- Press into bottom of prepared pan. Bake 25 to 30 minutes, until lightly browned around the edges. Cool completely.
To make the filling:
- In a standing mixer fit with the paddle attachment, or by hand using an electric mixer, beat cream cheese and sugar until smooth. Spread on top of cooled crust.
- In a medium bowl, whisk together pudding mix and milk until combined, about 30 seconds. Let sit at room temperature until slightly thickened, about 3 minutes. Pour on top of cream cheese layer. Refrigerate until firm, about 1 hour.
- Remove from refrigerator and top with truwhip whipped topping. For best results, and for the cleanest slices, refrigerate at least 4 hours or overnight (or freeze for 30 minutes). However, the dessert can be eaten immediately after being topped with truwhip.
- Toasting the pecans is optional but always recommended.