Rights: This recipe has a copyright in our Cookbook. You are allowed to use it for personal use only.
1ST LAYER IS BOTTOM CRUST:
1 CUP ALL-PURPOSE FLOUR
1/2 - 1 CUP PECANS (CHOPPED)
1 STICK BUTTER (ROOM TEMP)
Mix above ingredients. Place in a 2.75 qt. baking dish or a 13”x9”x2”. Bake at 350 degrees for 25 min, until golden brown around the edges. Take out and cool.
8 OZ. CREAM CHEESE (ROOM TEMP)
1 CUP POWDERED SUGAR
8 OZ. TUB WHIPPED TOPPING
1 LEMON (ZEST IS OPTIONAL)
Mix cream cheese & sugar together until creamy, then add 1 cup of whipped topping- mix well. Layer on bottom crust. Zest your lemon over this cream cheese layer. (Reserve zest for topping)
TOP LAYER IS PUDDING LAYER:
2-3.5 OZ BOXES LEMON INSTANT PUDDING MIX
3 CUPS MILK
JUICE OF ONE LEMON (OPTIONAL)
Mix pudding with milk. Add lemon juice and mix. pour pudding over the cream cheese layer, then top with rest of whipped topping. Garnish top with lemon zest.
COLLARD VALLEY COOKS VOL 4 COOKBOOK RECIPE COOKBOOK https://www.collardvalleycooks.com/cookbooks.html
Lemon Lush is a layered dessert with toasted pecan crust, a layer of sweet cream cheese and tart lemon pudding. We just love this Lemon Lush Recipe and make it special by adding some fresh lemon zest and juice. I know you will love this #lemonlushrecipe.
This single recipe makes a medium pudding in a 11 cup dish. If you are serving a crowd double your recipe and put it in a larger dish!
My casserole used in this turtorial is an 11 cup size: https://amzn.to/3DGjVNa
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Chris & Tammy Nichols