Lemon lush

Lemon lush



  • pkg
  • milk
  • chopped nuts - 1/2 c
  • flour - 1 c
  • brown sugar - 2 tsp
  • butter - 1/2 c
  • confectioners sugar - 1 c
  • carton Cool Whip - 1 oz
  • boxes instant lemon pudding - 2 oz

How to make lemon lush:

Second Layer:1 (8 oz.) pkg. Philly cream cheese1 c. confectioners sugar1 (9 oz.) carton Cool Whip Third Layer:3 c. milk2 (3 oz.) boxes instant lemon pudding First Layer: Combine flour, butter, brown sugar and nuts. Work into a fine meal. Press into bottom of a 9 x 13-inch pan. Bake at 350° for 15 minutes. Remove from oven and cool.

Second Layer: Combine Philly cream cheese and confectioners sugar; beat until smooth. Fold in Cool Whip. Spread evenly over cooled crust. Refrigerate for at least an hour.

Third Layer: Combine milk and instant pudding according to package directions. Spread over cream cheese layer. Refrigerate several hours before serving. Makes 12 to 15 servings.

Recipe categories: Desserts, Eggs/dairy, Cakes.

Lemon lush
Average rating: 2.9 of 5, total votes: 7
Cook. Time: PT50M
Total Time: PT50M

Cause of complaint:

Related ingredients:
graham cracker crumbs, sugar, eggs, vanilla, milk, can cherry pie filling, pecans
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