Lemon Lush

Lemon Lush (Lemon Lasagna) is an irresistible lemon dessert that is complete no bake! Featuring layers of a buttery cookie crust, zesty lemon pudding, creamy cheesecake filling, and whipped cream - this refreshing dessert is perfect for summertime gatherings.

Course Dessert

Cuisine American

Keyword layered lemon lush dessert, lemon lasagna, lemon lush

Prep Time 20

Cook Time 6

Total Time 6 20

Servings

Calories 358kcal

Author Jessica - Together as Family

Ingredients

Lemon Cookie Crust

32 lemon sandwich cookies (like Oreos)
1/2 cup (1 stick) butter melted

Cheesecake Layer

1 bar (8 oz) cream cheese softened
1/3 cup granulated sugar
1/2 cup sour cream
1 container (16 oz) Cool Whip thawed & divided

Lemon Pie & Pudding Layer

1 can (21 oz) lemon pie filling
1 cup heavy cream
1/4 cup freshly squeezed lemon juice (about 2 large lemons)
2½ tablespoons vanilla instant pudding mix

Whipped Cream Layer

remaining Cool Whip from 16 ounce container
1 tablespoon vanilla instant pudding mix

Garnish

fresh lemon slices optional
crumbled or chopped lemon cookies optional

Instructions

Spray a 9x13 baking dish lightly with nonstick cooking spray. Set aside.
Lemon Cookie Crust : In a food processor, crush the lemon sandwich cookies until well crumbled and in fine pieces. Add in the melted butter, and pulse a few times to form a mixture that resembles wet sand. Firmly and tightly press the cookie crust into the bottom of the prepared baking pan to form a crust.
32 lemon sandwich cookies, 1/2 cup (1 stick) butter
Cheesecake Layer : In a medium bowl, using an electric hand mixer, beat the cream cheese and granulated sugar until creamy and well combined. Add in the sour cream and mix until smooth. Gently fold in 2 cups of Cool Whip and mix until it's incorporated. Evenly spread this over the cookie crust to form an even layer.
^{* Please note :}^{Only use 2 cups of the Cool Whip (from the 16 ounce tub) in this cheesecake layer. The remaining Cool Whip will make the final top layer of the lush.}
1 bar (8 oz) cream cheese, 1/3 cup granulated sugar, 1/2 cup sour cream, 1 container (16 oz) Cool Whip
Lemon Pie & Pudding Layer : In a separate mixing bowl, whisk together the lemon pie filling, heavy cream, and lemon juice until combined. Stir in the vanilla instant pudding mix until the mixture has thickened and everything is combined. Spread the lemon layer over top the cheesecake layer.
1 can (21 oz) lemon pie filling, 1 cup heavy cream, 1/4 cup freshly squeezed lemon juice, 2½ tablespoons vanilla instant pudding mix
Whipped Cream Layer : Stir together the remaining Cool Whip and vanilla instant pudding mix until it's well combined. This will form a slightly thicker Cool Whip mixture for the top layer. Spread it evenly over top the layered dessert for the final layer.
remaining Cool Whip from 16 ounce container, 1 tablespoon vanilla instant pudding mix
Cover & Chill : Cover the dessert with a lid or plastic wrap, and refrigerate for at least 6 hours or up to overnight is even better.
Serve : When ready to serve, serve the dessert chilled from the fridge and garnish the top with lemon zest and/or lemon cookie crumbles.
fresh lemon slices, crumbled or chopped lemon cookies

Notes

Want To Use Homemade Whipped Cream? : Instead of Cool Whip you can make your own whipped cream. You will need about 6 cups of whipped cream to replace the 16 ounces that the recipe calls for.

Add 3 cups of heavy whipping cream + 3/4 cup powdered sugar into a large mixing bowl. Use an electric hand mixer to beat, start at low speed and increase as needed, until stiff peaks form. This takes about 4-5 minutes.

Use 2 cups of it for the cheesecake layer and use the remaining for the final top layer of whipped cream.

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