Lemon Lush
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Lemon lush (aka lemon lasagna or lemon delight) is a cool and creamy no-bake dessert made with a graham cracker crust and layers of sweetened cream cheese, lemon pudding, and Cool Whip.
Lemon Lush Dessert
If you are a fan of lemon desserts you are going to go crazy for this lemon dessert with cream cheese.
I call usually call it a lemon lush, but I have also heard it referred to as a lemon delight, lemon lasagna, layered dessert, and a dream dessert. So many names for the same dessert, just like the blueberry delight and banana split lush!
Lemon Lush Recipe
This cool and creamy one-pan dessert tastes like a cross between lemon cheesecake and lemon bars. Yum!
It is light and delicious–perfect for Spring or Summer like our no-bake strawberry jello pie recipe, pistachio icebox cake, and no-bake cherry cheesecake.
Ingredients
- 2 boxes lemon pudding mix
- Cool Whip
- Cream cheese
- Graham crackers crumbs (I usually crush them myself in a zip-top bag but you can buy them pre-crushed or use a food processor to crush them)
- Milk
- Butter
- Sugar
- Lemon juice (freshly squeezed or bottled)
- Powdered sugar
If you don’t have all the ingredients you might want to make this lemon icebox cake instead–it only calls for 4 ingredients!
How to Make Lemon Lasagna
Making a lemon lush lasagna is very easy and doesn’t require the oven–or any cooking at all.
Simply combine the ingredients for each layer and then add them to the pan.
- Graham cracker crust: Combine crushed graham crackers, sugar, and butter and press into the bottom of your pan. Chill for 30 minutes to allow crust to set.
- Cream cheese layer: Mix cream cheese, powdered sugar, half the tub of Cool Whip, and lemon juice to create a lemon cream cheese filling. Spread on top of the crust.
- Pudding layer: Whisk lemon pudding mix and milk together to make lemon pudding; add to pan.
- Whipped topping: Top with remaining cool whip. Chill at least an hour before serving.
If possible, chill overnight before serving. I like to chill the dessert overnight as I swear it always tastes better the next day. But an hour or two in the fridge will work if you are short on time.
More Lemon Dessert Recipes You Will Love
- Lemon Cake Mix Cookies – Only 3 ingredients!
- Lemon Bundt Cake
- Classic lemon bars with shortbread crust
- Lemon poke cake
- Lemon layer cake with lemon curd
- Lemon Cupcakes with Cream Cheese Frosting
- Oatmeal Lemon Creme Bars
Lemon Lush
Ingredients
- 10 tablespoons butter melted
- 2 cups crushed graham crackers about 14 large graham crackers
- 1/3 cup granulated sugar
- 1 8 oz package cream cheese, softened
- 1 cup confectioners' sugar
- 2 Tablespoons lemon juice
- 1 tub 16 oz Cool Whip, thawed and divided
- 2 3.4 oz box instant lemon pudding
- 3 cups milk
Instructions
- In a medium bowl, mix to combine butter, graham cracker crumbs, and sugar. Press evenly into the bottom of a 9 x 13 dish. Chill in the refrigerator for 30 minutes.
- Using a hand mixer, beat to combine cream cheese, powdered sugar, lemon juice, and 1/2 of the tub of Cool Whip. Spread evenly over crust.
- In a large bowl, whisk to combine lemon pudding mix and milk until the pudding thickens (3- 5 minutes). Spread evenly over the cream cheese layer.
- Top with remaining Cool Whip. Chill for at least 1 hour before serving.
Notes
Nutrition
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This recipe was shared on The Weekend Potluck!
Can I make this in a graham cracker crust pie tin? Would there be enough filling for 2 pies?
I haven’t tried myself but I think the recipe would be delicious in a premade graham cracker crust. I would suggest using 8- or 9-inch pie crusts rather than the 10-inch ones that they sell if you want to be able to fill two. Enjoy and please let me know how they are in the premade crusts if you decide to give it a try.
can this receipt use truvia
I haven’t tried the recipe with Truvia (or any sugar substitutes) but I don’t think that it would be an issue. Just make sure to use their version of granulated sugar for the crust and their version of confectioners sugar for the cream cheese layer.
does this recipe freeze well?
Yes! You can enjoy it frozen (I’d let it sit 10 mins or so at room temp to soften slightly) or let it thaw overnight in the fridge.
tried this but you sure 3 cups of milk my pudding didn’t get thick and i did beat it for over 5 mins.
Did you use 2 boxes of instant pudding mix (not cook and serve)? Also, did you use regular cow’s milk or an alternative milk such as almond milk?
Could you use canned lemon pie filling?
I haven’t tried making a lemon lush with lemon pie filling instead of pudding but I bet it would be delicious. If you do decide to give it a try I would love to know how it turns out!
This was definitely delicious!! I made just as written. Yummmmmm!!!
I made this last night for our Moose lodge dinner, for 40 people ! It was a huge hit ! Everyone loved it. This recipe is so easy to make. It’s a keeper for sure.
I’m wanting to make this for Easter. I have two boxes of my favorite cook and serve lemon pudding on hand. Will that work for this recipe or do I need to purchase instant. I don’t have time to experiment 🙂
You need the instant pudding mix for this recipe.