Wednesday, October 9, 2013

Lemon Lush!

 

This is a dessert a lot of us grew up with and then went on to make ourselves for our own families.  It's really fairly simple, but no matter what sort of gathering you take this to, it will be one of the first desserts to disappear.  I think it's because it appeals to everyone!   It's also very versatile, because you can use different flavors of pudding and change it up for your families or guests tastes.  My mother-in-law usually made chocolate and my own mother would sometimes make butterscotch or chocolate.  However, lemon seems to be what I get the most requests for from you all, so today we will do lemon.  This dessert also has about a gazillion names and variations on the recipe, but I like the sound of "Lemon Lush"!   Here is what you will need for this:

1/2 cup butter (1 stick)
2 cups self rising flour
1/2 cup nuts, chopped (pecans or walnuts)
2 (3 oz.) small boxes instant lemon pudding mix
3 cups milk
1 (8 oz.) pkg. cream cheese, softened
1 cup powdered sugar
1 tsp. vanilla
12 oz. frozen whipped topping, thawed
lemon slices for garnish (optional)

Melt the butter in a 9"x 13" baking dish.  Add the flour and the nuts to the butter and mix.  Press in the bottom of the dish to make a crust.  Bake at 350 degrees for 10 to 15 minutes or until just lightly browned.  Cool completely.

Mix the pudding mixes with the cold milk.  Cover and chill.

Beat the cream cheese, powdered sugar and vanilla flavoring.  Fold in 1/2 cup of the whipped topping. Spread evenly over the crust. 

Layer the pudding mixture next.  Spread the remaining whipped topping over the pudding layer. 

Garnish the top with lemon slices or even some extra chopped nuts.  You can also garnish each piece with a maraschino cherry.   Chill for 2-3 hours before serving. 
 
 
  

1 comment:

  1. I use the canned lemon pudding works out great. We also like the blackberry canned filling.

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