Lemon Lush Layered Cake (Printable version)

Buttery cookie crust, creamy cream cheese, zesty lemon pudding and fluffy topping — a chilled, crowd-pleasing dessert.

# What you need:

→ Cookie Crust

01 - 1 cup all-purpose flour
02 - 1/2 cup unsalted butter, softened
03 - 1/4 cup powdered sugar

→ Cream Cheese Layer

04 - 8 oz cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 cup whipped topping

→ Lemon Pudding Layer

07 - 1 package (3.4 oz) instant lemon pudding mix
08 - 2 cups cold milk
09 - 2 tablespoons fresh lemon juice

→ Whipped Topping

10 - 2 cups whipped topping
11 - Zest of 1 lemon, for garnish

# How To:

01 - Preheat oven to 350°F.
02 - In a medium bowl, combine the flour, powdered sugar, and softened butter. Mix until the mixture becomes crumbly. Press the dough evenly into the bottom of a 9x13-inch baking dish to form a uniform crust layer.
03 - Bake the crust for 12 to 15 minutes, or until lightly golden around the edges. Remove from the oven and allow it to cool completely before adding additional layers.
04 - In a mixing bowl, beat the softened cream cheese until smooth and free of lumps. Gradually blend in the powdered sugar until fully incorporated, then gently fold in 1 cup of whipped topping. Spread this mixture evenly over the cooled crust.
05 - In a separate bowl, whisk together the instant lemon pudding mix, cold milk, and fresh lemon juice for 2 to 3 minutes until the mixture thickens. Spread the pudding evenly over the cream cheese layer.
06 - Spread the remaining 2 cups of whipped topping evenly over the lemon pudding layer, creating a smooth, even surface.
07 - Refrigerate the dessert for at least 2 hours, or preferably overnight, to allow all layers to set firmly.
08 - Sprinkle fresh lemon zest over the top before slicing into squares and serving.

# Expert Advice:

01 -
  • The contrast between that buttery short crust and the silky lemon pudding layer will ruin you for boxed desserts forever.
  • It looks like it took all day but the actual hands on time barely stretches past a half hour of easy layering.
02 -
  • If the crust is even slightly warm when you spread the cream cheese layer, it will soften and slide into streaks instead of sitting in clean bands.
  • The pudding sets fast once mixed, so have your cream cheese layer already spread and ready before you start whisking the lemon mixture.
03 -
  • Let the cream cheese sit out until it is truly soft, because cold cream cheese will leave stubborn lumps no matter how long you beat it.
  • Run your knife under hot water and wipe it dry between each cut for photograph worthy slices that show off every distinct layer.

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