Lemon Lush Layered Cake (Printer-friendly)
Buttery cookie crust, creamy cream cheese, zesty lemon pudding and fluffy topping — a chilled, crowd-pleasing dessert.
# What You Need:
→ Cookie Crust
01 - 1 cup all-purpose flour
02 - 1/2 cup unsalted butter, softened
03 - 1/4 cup powdered sugar
→ Cream Cheese Layer
04 - 8 oz cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 cup whipped topping (such as Cool Whip)
→ Lemon Pudding Layer
07 - 1 package (3.4 oz) instant lemon pudding mix
08 - 2 cups cold milk
09 - 2 tablespoons fresh lemon juice
→ Whipped Topping
10 - 2 cups whipped topping
11 - Zest of 1 lemon (optional, for garnish)
# How to Make It:
01 - Preheat oven to 350°F.
02 - In a medium bowl, combine the all-purpose flour, powdered sugar, and softened butter. Mix until the mixture becomes crumbly and resembles coarse sand. Press the dough evenly into the bottom of a 9x13-inch baking dish to form a uniform layer.
03 - Bake the crust for 12 to 15 minutes, or until lightly golden around the edges. Remove from the oven and allow it to cool completely.
04 - In a mixing bowl, beat the softened cream cheese until completely smooth and free of lumps. Gradually add the powdered sugar while continuing to beat. Gently fold in 1 cup of whipped topping until well combined. Spread the cream cheese mixture evenly over the cooled crust.
05 - In a separate bowl, whisk together the instant lemon pudding mix, cold milk, and fresh lemon juice for 2 to 3 minutes until the mixture thickens and becomes creamy. Spread the lemon pudding evenly over the cream cheese layer.
06 - Spread the remaining 2 cups of whipped topping evenly over the lemon pudding layer, covering the entire surface. Smooth the top with a spatula.
07 - Refrigerate the dessert for at least 2 hours, or preferably overnight, to allow all layers to firm up and the flavors to meld together.
08 - Before serving, garnish with fresh lemon zest if desired. Cut into squares and serve chilled.
# Expert Tips:
01 -
- The layers look fancy but every single one is a no-cook breeze after the crust comes out of the oven.
- That tangy lemon middle cuts right through the richness of the cream cheese in a way that keeps people coming back for seconds.
02 -
- If the crust is even slightly warm when you spread the cream cheese layer, it will melt into a muddy mess that never sets properly.
- The pudding sets fast once it hits the lemon juice, so have your cream cheese layer already spread before you start whisking.
03 -
- Add an extra tablespoon of lemon juice to the pudding layer if you want it to really punch, because the standard amount is polite but the extra makes people close their eyes when they taste it.
- Crushed shortbread cookies mixed with melted butter make a phenomenal alternative crust if you want to skip the flour based one entirely.