Cool and creamy, this lemon lush recipe is a delicious no bake dessert full of lemon flavor. Layers of buttery graham cracker crust, sweet cream cheese filling, and lemon pudding come together to make an easy dessert that is always a crowd favorite.

One of my go to lemon desserts is this easy lemon lush recipe. I found the original recipe in one of my grandmother’s church cookbooks years ago and over time, have made a few updates while still keeping the wonderful flavors of the original.

In the original recipe it just called for a graham cracker crust. I decided to use the same no bake graham cracker crust that I use to make this yum yum pie because it’s super easy to prepare and the perfect base for the layers.

One of my favorite things about this lemon delight, is the bright citrus flavor. It’s light, refreshing, and such a great dessert to bring to a family gathering, potluck, or holiday when you want something sweet and lemony.

Want more lemon desserts, be sure to try this old fashioned lemon fluff, lemon bars, lemon cream cheese dump cake, and lemon blossoms.

Why you’ll love this recipe

• No oven needed. You don’t have to heat up your kitchen because this lemon dessert recipe can be made without the oven.
• Great lemon flavor. The fresh lemon juice and lemon pudding mix give this delicious flavor.
• A wonderful make ahead dessert. This is one of those desserts that is perfect to make the night before.
• Perfect for any occasion. Holidays, potlucks, or just a weekend dessert, this lemon lush works for any occasion.

Ingredients

Make this lemon lush recipe with the help of instant lemon pudding mix.

• Graham crackers: Graham cracker crumbs are used to make the no bake crust.
• Butter: Melted, unsalted butter helps to bind the crumbs together.
• Sugar: Granulated sugar adds a little extra sweetness to the crust.
• Cream cheese: Soften cream cheese is the base of the creamy layer.
• Confectioners sugar: Confectioners suger, or powdered sugar, sweetens up the cream cheese layer.
• Lemon juice: I recommend using fresh lemon juice for bright, citrus flavor.
• Frozen whipped topping: You will use one for the cream cheese layer and one for the topping. Make sure to thaw in the refrigerator.
• Lemon pudding mix: You will need two boxes of the instant lemon pudding mix.
• Milk: Use cold milk to mix with the lemon pudding.
• Lemon zest: Fresh lemon zest is optional for additional lemon flavor.

How to make lemon lush

Making this lemon lush with graham cracker crust takes just a few easy steps.

1. Make the crust by crushing the graham crackers into crumbs. I like using a food processor to do this but you can also crush the graham crackers with a rolling pin.
2. Stir together the crumbs, melted butter, and granulated sugar.
3. Lightly spray a 9 x 13 baking dish with non-stick cooking spray. Spread the graham cracker mixture out in the pan to form a crust. Be sure to really press the mixture into the dish so it sticks together. Refrigerate the crust for 15-30 minutes before making the layers.

4. Make the creamy layer by mixing together cream cheese, confectioners sugar, and lemon juice. Fold one of the thawed frozen whipped toppings in with the mixture until combined.
5. Spread the cream cheese mixture over the crust.

6. Make the lemon layer by whisking together the lemon pudding mix with the cold milk until it thickens. Spread over the cream cheese mixture.
7. Top with the remaining tub of thawed, frozen whipped topping.
8. Optional, add lemon zest to the top of the dessert.
9. Refrigerate for at least an hour before serving.

Heather’s recipe tips

• Make sure to chill the graham cracker crust before adding the layers. This will help the crust hold together when cutting the dessert.
• Soften the cream cheese at room temperature. This is an important step to ensure that the layer is creamy and not lumpy.
• Use cold milk: Cold milk will help to thicken up the pudding mix.

Variations

Make this layered lemon delight your own with a few variations. Here are some of my suggestions:

Crust: Substitute the graham cracker crust with crushed Golden Oreos or Lemon Oreos. You can also use crushed Nilla Wafers.

Pudding: The original recipe I found in the old church cookbook called for one vanilla pudding and one lemon pudding. You could also substitute the lemon pudding with strawberry pudding, chocolate pudding, butterscotch pudding, or orange pudding.

Toppings: Add sliced lemon, crushed graham crackers, or even fresh berries like blueberries or strawberries.

Storage

Store: Keep any leftovers covered in the refrigerator for up to 3 days.

Freeze: This lemon lush can be frozen for up to 2 months. Prepare the dessert in a baking dish and then cover in plastic wrap and then in foil. To serve, let the dessert thaw in the refrigerator over night.

More no bake desserts

• Butterfinger dessert
• Strawberry delight pudding dessert
• Butterscotch delight
• Strawberry angel food cake dessert