Lemon Lush

  

 Ingredients:

1 3/4 cups all-purpose flour

1/4 cup pdr sugar

1/2 tsp salt

1 cup butter, room temperature

2 (8- ounce) blocks cream cheese, room temperature

3/4 cup granulated sugar

2 (3.4- ounce) packages instant lemon pudding mix

3 cups cold milk (2% or whole milk)

zest of 2 lemons

1 (8- ounce) container whipped topping

 

Preparations

 Preheat the oven to 350°F. Coat a 9×13 baking dish with non stick spray. Set aside.

In a large bowl combine the flour, powdered sugar, salt, and butter with a pastry cutter. The mixture will come together like a dry cookie dough. You can use your hands if you need to as well to mix.

Press the mixture evenly into the bottom of the prepared pan. Bake for 25 minutes until lightly golden. Transfer the pan to a wire rack to cool completely.

When the crust is cooled combine the cream cheese and the granulated sugar in a mixing bowl and mix until creamy. Spread this layer evenly on the crust.

In another bowl whisk together for 5 minutes the pudding, milk, and lemon zest until it’s thick. Spread the pudding layer on the cream cheese layer.

Finally spread the whipped topping on the pudding layer.

Cover airtight and chill for at least 4 hours. This is great to make a day ahead too.

Notes

Store airtight in the refrigerator for up to 4 days.

Freeze airtight for up to 2 months for best freshness. Thaw in the refrigerator.

 

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