• Home
  • About
  • Recipe Index

Cookie Madness

menu icon
go to homepage
  • Home
  • About
  • Recipe Index
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
×
Home » Icebox Desserts

Lemon Lush Instant Pudding Dessert

Modified: Dec 19, 2021 · Published: Mar 8, 2013 by Anna · This post may contain affiliate links · 19 Comments

Jump to Recipe

It's starting to feel like Spring around here, so how about a nice lemony dessert? Er, sort of. This Lemon Lush doesn't contain any actual lemons, but rather a box of instant lemon pudding, Cool Whip and cream cheese. In other words, it's my husband's favorite type of dessert.

Lemon Lush
Lemon Lush

The recipe is called Lemon Lush and the original source is Allrecipes.com.  However, I might have missed it if I hadn't seen it in a sample their new magazine which came bundled with the latest issue of Family Circle.

allrecipes.com
Allrecipes.com Magazine

UPDATE:  I've made this many times since posting.  I usually halve the recipe and bake it in an 8 inch square dish, but when making for a group of people I go with the full version (below).

Dr. Oetker's Lemon Pie Filling Substitute

These days I no longer use instant lemon pudding.  Instead, I use Dr. Oetker's Lemon Pie Filling which is a bit more tart and lemon-y. If you can't find Dr. Oetker's, you can still use the instant lemon pudding mix as written in the notes section.

  • Lemon Muffins with Pudding Mix
  • Milk Chocolate Cookies With Malted Cream
  • White Chocolate Chunk Lemon Pudding Cookies
  • Chocolate Peanut Butter Squares
  • White Chocolate Chunk Lemon Cookies

Recipe

allrecipes.com

Lemon Lush from All Recipes Magazine

Cookie Madness
An easy lemon dessert made with instant lemon pudding mix (or pie filling), cream cheese and a shortbread crust.
Print Recipe Pin Recipe
Prep Time 4 hours hrs
Cook Time 25 minutes mins
Total Time 4 hours hrs 25 minutes mins
Course Dessert
Cuisine American
Servings 16

Ingredients
 

Crust:

  • 2 sticks 8 oz salted butter, softened (or use unsalted and add ¾ tsp salt)
  • ⅓ cup granulated sugar
  • 2 cups all-purpose flour 9 oz

Filling

  • 1 box Dr. Oetker’s Lemon Pie Filling mix plus ingredients on package egg yolks & water**
  • 2 8 oz packages cream cheese, softened
  • 1 cup granulated sugar
  • 2 cups heavy whipping cream
  • ⅓ cup powdered sugar or to taste
  • 1 teaspoon of vanilla extract

Instructions
 

  • Preheat oven to 325 F . Spray a 13x9 inch baking dish with cooking spray or grease with butter.
  • In a medium bowl, beat the butter until creamy. Beat in the sugar. Add the flour and stir until well mixed. Press into bottom of pan and bake on center rack for 20 minutes or until it appears set. Be careful not to over bake or the crust will be hard.
  • Meanwhile, prepare the Dr. Oetker's lemon pie filling as per the directions. Set aside and allow it to cool completely.
  • In a mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and well blended. Spread evenly over the cooled crust.
  • Spread the cooled lemon pie filling mixture over the cream cheese mixture.
  • Whip the cream and sugar until stiff peaks form, then stir in the vanilla. Spread or pipe over the lemon pie filling.
  • Chill for at least 4 hours before serving.

Notes

If you can't find Dr. Oetker's, use 2 packages instant lemon pudding mixed with 3 ½ cups milk.
Tried this recipe?Let us know how it was!

More Icebox Desserts Archive

  • Creamy texture of the Woolworth's Cheesecake dessert recipe with a gingersnap crust.
    Woolworth's Cheesecake Dessert
  • S'mores ice cream recipe
    S'mores Ice Cream
  • angel food cake bavarian in an 8-inch square dish with caramel sauce on it.
    Vanilla Cream Angel Food Bavarian
  • Maria Cookie Icebox Cake

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *






  1. Anna says

    August 13, 2013 at 6:16 pm

    Okay, I'll try tomorrow. Was going to do it today, but didn't make it to the store.

  2. julie says

    August 13, 2013 at 4:14 pm

    please let me know! the graham does sound better then the sugar cookie- lighter-. if you like how the crust works out your way I will give that a go!

  3. Anna says

    August 13, 2013 at 12:44 pm

    I hate the term "white sugar" for that reason.

    I'm going to make it again the same way, but add a little bit of sugar to the crust.

    Your idea of using graham cracker crust is great! I think that would be better than the sugar cookie dough. The sugar cookie dough might be a tad *too* sweet. Or it might be okay. I don't know. But I'm going to make this again and add a small amount of sugar to the bottom layer. Will report back!

  4. julie says

    August 13, 2013 at 12:40 pm

    Thanks! The "white" sugar threw me 🙂 I prefer granulated and a thicker crust(and a sweeter crust). I might try a sugar cookie dough. i made some great choc chip cheesecake bars using cookie dough which was basically the same cream cheese mixture but no pudding, dough crumbles on top and a short time in the oven- came out nice. I am also going to try the chocolate pudding and the cookies and cream pudding. I might give a graham crust a try too, especially since I live in phoenix and it is a million degrees and I really want to avoid the oven. 🙂 Thanks again!

  5. Anna says

    August 13, 2013 at 12:22 pm

    Hmm, now you've got me wanting to try that other version just for comparison's sake. The older version, the one everyone's grandma makes, must be this one.

    http://www.food.com/recipe/lemon-lush-dessert-140151

    The crust is much thinner and it uses 2 cups confectioners' sugar instead of 1 cup of "white" sugar. I may pick up the ingredients and make it this afternoon to compare.

  6. Anna says

    August 13, 2013 at 12:08 pm

    Hi Julie,
    No problem! To answer your question, I used granulated. This recipe was new to me at the time, so I didn't make any real changes other than to halve it and do what the allrecipes.com version told me to do. And as far as I know, "white sugar" has always meant "granulated". I went looking for the versions you saw with the confectioners' sugar and most of them had different proportions. For instance, the ones that called for confectioners' sugar used double the amount. So if you DO prefer granulated over confectioners sugar, you should feel safe using this version and sticking with the 1/2 cup.

    My worry when making this was that the crust wouldn't be good since it doesn't have any sugar, but Todd liked it the way it was. I noticed some reviewers on allrecipes.com added a little sugar to the crust.

  7. Julie says

    August 13, 2013 at 11:43 am

    Oops was that me with the bad email? Sorry, temperamental iPod. Hope 2nd times the charm.... I had the question about the granulated vs. powdered sugar. If you decided to use granulated, typo or the all recipe version you had called for granulated? I find powdered too sweet but I want to make it right since it looks great. I'm also going to try a chocolate version. Thanks!

  8. Anna says

    August 13, 2013 at 7:23 am

    When leaving comments, please leave a valid email address if you'd like a reply. Thanks!

  9. Anna says

    April 04, 2013 at 7:50 am

    Thanks Lori! It's Venetian Gold.

  10. Lori says

    April 04, 2013 at 5:40 am

    Love Love Love your granite counter top

  11. T. Martin says

    March 11, 2013 at 11:26 pm

    What makes this Todd's favorite type of dessert? The Cool Whip, the cream cheese or the pudding? Or the combination of all three?

    Anyway, looks like a good dessert for the height of summer when one doesn't want to turn on the stove if you swapped out the crust in the recipe for a graham cracker crust.

  12. Katrina says

    March 09, 2013 at 4:35 pm

    I got that new Allrecipes mini-mag, too. Looks like it will be a good one.

  13. Carol G says

    March 09, 2013 at 10:09 am

    My Aunt used to make lemon lush. It was always a big hit!

  14. Sue says

    March 08, 2013 at 10:58 pm

    I've received two of those, and admittedly I haven't looked very closely at them. I was sort of taken by the photo on the front cover. I can't remember why I passed on that and looked further. I hope Todd liked the dessert!

  15. Lisa Ernst says

    March 08, 2013 at 4:43 pm

    Yummy!

  16. gloria says

    March 08, 2013 at 4:01 pm

    I love Allrecipes. My banana brownie recipe which you helped me with is a published recipe out there. This dessert looks refreshing and easy to make. Plus it is pretty with the different layers. And in regards to the comment about Todd being lucky, I second that. How does he and how do you stay in shape (assuming you are not both 400 pounds by now) with all the dessert-making goin' on?

  17. Todd says

    March 08, 2013 at 11:39 am

    Yes I am! 🙂

  18. Kate @ Only Cake Pops says

    March 08, 2013 at 10:32 am

    If you ever need a tasting assistant ... 🙂

  19. Holiday Baker Man says

    March 08, 2013 at 9:52 am

    Todd is a lucky man!

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

Hello!

I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

About

Footer

About

Privacy

Contact

    Cookie Madness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    © All rights reserved. Do not copy, distribute, or reproduce without permission.