Cool and creamy and bursting with bright citrus, this Lemon Lush is an easy no-bake dessert everyone will love. It layers a buttery graham cracker crust with a sweet cream cheese filling and a silky lemon pudding topping for a light, refreshing treat perfect for spring and summer gatherings.
This simple Lemon Lush recipe is one of my go-to lemon desserts. I originally found a version of it in my grandmother’s church cookbook and have updated a few steps over time while preserving the classic flavor. Instead of a baked crust, I use an easy no-bake graham cracker crust that makes preparation fast and fuss-free.
What I love most about this dessert is the bright citrus flavor. With fresh lemon juice and instant lemon pudding, it’s light, refreshing, and an ideal choice for potlucks, holidays, or a weekend dessert when you want something sweet and lemony.
Why you’ll love this recipe
- No oven needed. This dessert is assembled cold, so you won’t heat up the kitchen.
- Bright lemon flavor. Fresh lemon juice combined with instant lemon pudding gives a clean, citrusy taste.
- Make-ahead friendly. It holds up well overnight, making it perfect to prepare the day before serving.
- Versatile for any occasion. Works equally well for potlucks, backyard barbecues, holidays, or casual family dinners.
Ingredients
This recipe uses instant lemon pudding mix for the bright lemon layer. Be sure to thaw the frozen whipped topping in the refrigerator before assembling.
- Graham crackers: Crushed to make the no-bake crust.
- Butter: Melted unsalted butter to bind the crust.
- Sugar: Granulated sugar adds a touch of sweetness to the crust.
- Cream cheese: Softened cream cheese for the creamy layer.
- Confectioners’ sugar: Sweetens and smooths the cream cheese mixture.
- Fresh lemon juice: For bright, natural citrus flavor.
- Frozen whipped topping: One tub folded into the cream cheese layer and the second tub used as the top layer; thaw before using.
- Instant lemon pudding mix: Two boxes for the lemon pudding layer.
- Cold milk: Used to mix the pudding so it thickens properly.
- Optional lemon zest: For extra garnish and flavor.
How to make Lemon Lush
Assembly is straightforward and requires only a few simple steps. Chill time is minimal but important for clean slices.
- Make the crust: Crush graham crackers into fine crumbs (food processor or rolling pin). Combine crumbs with melted butter and granulated sugar.
- Press the crust: Lightly spray a 9 x 13-inch baking dish with nonstick spray. Press the graham cracker mixture firmly into the bottom of the dish to form an even crust. Chill in the refrigerator for 15–30 minutes to set.
- Prepare the creamy layer: In a large bowl, beat softened cream cheese with confectioners’ sugar and lemon juice until smooth. Gently fold in one tub (8 oz) of thawed whipped topping.
- Spread the creamy layer evenly over the chilled crust.
- Make the lemon layer: Whisk together both boxes of instant lemon pudding mix with cold milk until the pudding thickens, then spread it over the cream cheese layer.
- Top and finish: Spread the remaining tub of thawed whipped topping over the pudding layer. Garnish with lemon zest if desired. Cover and refrigerate at least one hour before serving to set.
Recipe tips
- Chill the crust: Cooling the crust before adding layers helps it hold together when you slice the dessert.
- Soften the cream cheese: Let it come to room temperature for a completely smooth cream layer—no lumps.
- Use cold milk: Cold milk helps the instant pudding thicken quickly and set properly.
Variations
Customize this layered lemon dessert in many ways:
Crust: Swap the graham crackers for crushed Golden Oreos, Lemon Oreos, or Nilla Wafers for a different base flavor.
Pudding: Try one lemon and one vanilla pudding for a milder flavor, or substitute a second flavor such as strawberry or orange for a new twist.
Toppings: Garnish with lemon slices, lemon zest, crushed cookies, or fresh berries like blueberries or strawberries.
Storage
Store any leftovers covered in the refrigerator for up to 3 days. To freeze, wrap the prepared dessert tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
More no-bake desserts
- Butterfinger dessert
- Strawberry delight pudding dessert
- Butterscotch delight
- Strawberry angel food cake dessert
Lemon Lush Recipe
Ingredients
Crust
- 18 graham crackers, crushed
- ¾ cup unsalted butter, melted
- ¾ cup granulated sugar
Lush
- 8 ounces cream cheese, softened
- 1 cup confectioners’ sugar
- 1 tablespoon fresh lemon juice
- 2 (8-ounce) tubs frozen whipped topping, thawed
- 2 (3.4-ounce) boxes instant lemon pudding mix
- 3 cups cold milk
Instructions
Crust
- Crush the graham crackers into fine crumbs using a food processor or rolling pin.
- Combine crumbs with melted butter and granulated sugar.
- Press the mixture firmly into a lightly sprayed 9 x 13-inch baking dish and refrigerate at least 15 minutes.
Layers
- Beat together softened cream cheese, confectioners’ sugar, and lemon juice until smooth. Fold in one tub of thawed whipped topping and spread over the crust.
- Whisk pudding mixes with cold milk until thickened, then spread over the cream cheese layer.
- Top with the remaining tub of thawed whipped topping and optionally sprinkle with lemon zest.
- Cover and refrigerate at least one hour before serving.
Notes
- Chill the crust before adding layers so it holds together for clean slices.
- Soften cream cheese to room temperature to keep the cream layer smooth.
- Use cold milk when mixing the pudding so it thickens properly.
Nutrition
Nutrition information is an approximation.
Additional Info
Course: Dessert
Cuisine: American