Sunday, June 5, 2016

Lemon Lush

Lemons are falling off the trees in Phoenix. Perfect timing for this yummy dessert.

Lemon Lush

2 cups all-purpose flour
1 cup butter, softened
½ cup finely chopped pecans
¼ cup sugar
2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 tablespoon fresh lemon juice
2 (3.4-ounce) packages instant lemon pudding mix
3½ cups milk
1 (16-ounce) container whipped topping, thawed

Preheat oven to 350 degrees.
In a medium bowl, stir together flour, softened butter, pecans, and ¼ cup sugar until evenly mixed. Press into the bottom of a 9X13-inch pan. Bake for 20 to 25 minutes, or until golden brown. Let cool.
Using an electric mixer, beat cream cheese, sugar, and lemon juice until smooth. Spread on top of the cooled shortbread crust.
In a medium bowl, whisk together pudding mix and milk until it thickens some, about 3 to 5 minutes. Pour on top of cream cheese layer. Refrigerate until set, about 1 hour is good.
Spread whipped topping over top. Cut into squares. Serves: 12

If you want pretty slices, you must partially freeze the lemon lush. It will defrost fairly quickly.

Thanks to for recipe.