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Community Corner

Lemon Lush Dessert Perfect on Hot Days

Whipping up this dessert is easy, just make sure you make the crust in the morning.

Lemon Lush. One of my all-time favorite desserts! I’m so excited to share this one with you. It’s especially appetizing during these warm months.

You’ll make this in a 9 x 13 baking dish (I used glass Pyrex), so it goes a long way feeding a crowd and lasts in the fridge for days. If you’re making this on a day that forecasts hot weather, make the crust in advance, early in the morning before it gets too hot. This is the only baking part of this recipe.

My grandmother used to make this often. In fact, she used to make it in mass quantities and it was sold as a restaurant dessert. I can’t decide what my favorite part is, the great shortbread crust (with walnuts added) or one of the three cool and smooth layers. I suppose it’s the mixture of everything that works so well together that makes it taste so luscious (pun intended).

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School is coming to an end here in Dedham, so why not whip up a dessert as a collective thank you to the school staff? Grab a disposable 9 x 13 pan and drop it off in the teacher’s lounge with a nice “thank you” note attached from your family.

Again, as in past recipes, you can change this one up, too. Try a “chocolate lush” and use chocolate pudding instead of lemon. Maybe you’d prefer pistachio flavored pudding? That’s the great thing about a lot of desserts or dishes; you can change it up to your taste or whatever you have on hand.

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Enjoy!

Crust:

1 1/2 cups flour
1 1/2 cups ground walnuts (pecans work, too)
1 1/2 sticks of butter

Filling:

8 oz cream cheese
1 cup powdered sugar
1 tsp vanilla

1 cup Cool Whip (You need 12 oz container because you need some for the top of the dessert)

Topping:

2 small packages instant lemon pudding
3 cups cold milk 

Using a mixer, food processor or pastry cutter, combine ingredients for crust and press into the bottom of 9 x 13 greased baking dish.

Bake at 325 degrees for 30 minutes. Cool.

Filling:

Mix well and spread over cooled baked crust. Refrigerate. 

Topping:

Mix the two packages of lemon pudding with 3 cups of cold milk. Once mixture has thickened, pour over filling.

Top with more Cool Whip. ***I used 12 oz container of Cool Whip, which was enough for 1 cup in the filling and the remaining Cool Whip to top the dessert.

Let set for a few hours or overnight and enjoy.

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