This recipe is the perfect balance of citrus freshness and a bit of sugary sweetness. It has been adapted from the original recipe to make it suit different dietary restrictions better. You’ll get the same amount of deliciousness with less sugar and a reduced amount of fat!
Our friend Christy Denney from The Girl Who Ate Everything has this to say about the recipe:
“I have a Four Layer Yummy already on this blog but for this version I made the crust and cream cheese layer thicker. This dessert is light and creamy, with a crunchy shortbread crust. I could eat the whole pan. This Lemon Lush would be a great dessert for Easter.”
Maybe not just for Easter, Christy. I can eat this every day!
Ingredients
Crust:
2 cups Gold Medal all-purpose flour
1 cup reduced fat margarine, softened
1/2 cup Planters chopped pecans
Cream Cheese Filling:
1 1/2 (8 ounce) packages Philadelphia Light cream cheese, softened
1 cup Domino powdered sugar
2 Tablespoon lemon juice
Pudding Layer:
2 (3.4 ounce) packages Betty Crocker instant lemon pudding
3 cups Borden 2% reduced fat milk
Whipped Cream:
1 cup Borden heavy cream
1/4 cup Domino powdered sugar
Instructions
Preheat oven to 350 degrees.
For the crust: In a food processor, pulse the flour and butter together until a dough forms. Add the pecans and mix until combined. If you don’t have a good processor you can cut the margarine into the flour using a pastry cutter or 2 forks and add the pecans after the margarine is cut in.
Press the mixture into bottom of a 9×13 baking dish. Bake for 20-25 minutes or until lightly golden brown. Let crust cool. While the crust is baking prepare the remaining layers.
For the Cream Cheese Layer: In a medium bowl, beat the cream cheese, powdered sugar, and lemon juice together until smooth. Spread evenly over the cooled crust.
For the Pudding layer: In a separate bowl, mix the lemon pudding and milk together and beat for 3 to 5 minutes. Let the mixture set up slightly in the refrigerator if it’s not thick yet. Once it has set up a little spread it over the cream cheese layer.
For the Whipped Cream: Beat the heavy cream and powdered sugar until soft peaks form. Spread over pudding mixture.
Chill dessert until ready to serve.
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Quick Tip: Make all of the layers while the crust is cooking. Place them in separate bowls and chill them in the fridge until you’re ready to assemble.
Thanks again to Christy Denney from The Girl Who Ate Everything for this amazing recipe.
