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Lemon Lush Cake

A delightful dessert that combines the bright, tangy flavors of lemon with a smooth and creamy texture, perfect for any gathering or after dinner on a warm summer evening.
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Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups crushed graham crackers
  • 1/3 cup melted butter
For the cream cheese layer
  • 1 cup powdered sugar
  • 8 oz cream cheese, softened
  • 1 cup whipped topping (like Cool Whip)
For the lemon layer
  • 1 package (3.4 oz) lemon pudding mix
  • 2 cups milk
  • 1/3 cup fresh lemon juice
  • 1 lemon Zest from (optional, for garnish)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the crushed graham crackers and melted butter until well mixed. Press this mixture into the bottom of a 9×13-inch baking dish for a firm crust.
  3. In another bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. Gently fold in the whipped topping until fully incorporated. Spread this layer over the graham cracker crust in the baking dish.
Lemon Layer
  1. In a separate bowl, whisk together the lemon pudding mix and milk until it thickens. Then, add the fresh lemon juice and mix until combined. Pour this mixture over the cream cheese layer, smoothing it out gently.
Chill and Serve
  1. Cover the cake with plastic wrap and refrigerate for at least one hour, or until it’s fully set. Just before serving, add a sprinkle of lemon zest on top for some extra flair!

Notes

Ensure cream cheese is at room temperature for easy mixing. For a lighter version, you can use low-fat cream cheese or pudding mix.