Lemon Lush

 Lemon Lush

I remember the exact time and place when I first had Lemon Lush. I was at a friend’s home for dinner and after I had just stuffed myself with her delicious meal, I decided to pass on dessert. “I didn’t have room”,  I said…I was so full. That’s when she brought out this incredible concoction.  She said, “eat just one bite and if you don’t have room you can pass.”   I can remember that first bite like it was yesterday… Oh My Goodness. It was so light and airy and so wonderfully delicious I ate more than one serving!  It was like eating air with the flavors of lemon and cream and I just couldn’t get enough of it!  I have been making it ever since and I can tell you it is a dangerous thing when I make lemon lush around here!  It’s doesn’t last long! 

Lemon Lush

Crust

2 cups all-purpose flour

1 cup butter, softened

½ cup finely chopped pecans

¼ cup sugar

Filling

2 (8-ounce) packages cream cheese, softened

1 cup powdered sugar

2 (3.4-ounce) packages instant Lemon Pudding mix.

3½ cups milk

1 (16-ounce) Cool Whip whipped topping, thawed 

Preheat oven to 350 degrees.

In a medium bowl, stir together flour, softened butter, pecans, and ¼ cup sugar until evenly mixed. Press into the bottom of a 9 x 13-inch pan to form a crust. Bake for 20 to 25 minutes, or until golden brown. Let it completely cool.

Using an electric mixer, beat cream cheese and powdered sugar until smooth. Spread on top of the cooled crust.

In a medium bowl, whisk together pudding mix and milk until blended and then allow it to sit for about 5 minutes, until it starts to thicken. Pour on top of cream cheese layer. Cover and refrigerate for about an hour or until set. 

Remove cover and spread Cool Whip topping over the pudding layer. Cut into squares and serve. 

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