Lemon Lush

Ingredients

• 1 3/4 Cups all-purpose flour (spooned and leveled)
• 12 Tablespoons unsalted butter (at room temperature)
• 1 Cup granulated sugar
• 16 ounces cream cheese (at room temperature)
• 1 Tablespoon lemon juice
• 16 Ounces whipped topping (thawed)
• 2 Boxes instant lemon pudding (3.4-Ounce boxes)
• 3 Cups 2% milk (cold)
• lemon slices
• lemon zest

Instructions

1. 1

   Preheat the oven to 350°F. Grease the bottom of a 9 x 13-inch baking dish with butter or shortening and set aside.

2. 2

   --- Make the Crust ---

3. 3

   mix: In a medium mixing bowl, use an electric mixer to combine the flour, butter and ¼ cup of sugar until the mixture is crumbly.

4. 4

   bake: Press the dough into the bottom of the greased baking dish and bake for 20 minutes or until the crust is golden brown around the edges.

5. 5

   cool: Let the crust cool completely at room temperature for 30 minutes, then chill it in the freezer while you prepare the other layers.

6. 6

   --- Make the Cream Cheese Layer ---

7. 7

   beat: Combine the cream cheese, the remaining ¾ cup of sugar and the lemon juice in a large mixing bowl and beat with an electric mixer until smooth.

8. 8

   mix: Add half of the thawed whipped topping and mix it in at low speed until the cheesecake mixture is smooth.

9. 9

   --- Make the Pudding Layer ---

10. 10

    whisk: In a separate medium or large bowl, whisk together the lemon pudding mix and cold milk until the pudding starts to get thick.

11. 11

    rest: Let the pudding rest for 3 to 4 minutes or until mostly set.

12. 12

    --- Assemble the Dessert ---

13. 13

    Spread the cheesecake layer over the cooled crust and then evenly spread the lemon pudding over the cheesecake layer.

14. 14

    smooth: Spread the remaining whipped topping on top of the pudding layer and smooth it out.

15. 15

    chill: Cover the dessert with plastic wrap and refrigerate for at least 4 hours or overnight if possible.

16. 16

    Top with lemon zest or lemon slices and serve chilled.