Description
Lemon Lush Lasagna Cake is a no-bake layered lemon dessert with a buttery graham cracker crust, a fluffy cream cheese layer, a bright lemon pudding layer, and a soft whipped topping finish. It’s cool, creamy, and perfect for make-ahead gatherings.
Ingredients
FOR THE CRUST
• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
FOR THE CREAM CHEESE LAYER
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup whipped topping
FOR THE LEMON LAYER
• 1 package (3.4 oz) instant lemon pudding mix
• 2 cups cold milk
• Zest of 1 lemon (optional, but recommended)
FOR THE TOPPING
• 1 cup whipped topping
• Lemon zest or lemon slices, for garnish (optional)
Instructions
1. Mix graham cracker crumbs, melted butter, and granulated sugar until it looks like wet sand. Press firmly into a 9×13-inch dish to form the crust.
2. Beat softened cream cheese with powdered sugar until smooth, then fold in 1 cup whipped topping until fluffy.
3. Spread the cream cheese mixture evenly over the crust.
4. Whisk instant lemon pudding mix with cold milk until thickened (about 2 minutes). Stir in lemon zest if using.
5. Spread the lemon pudding layer evenly over the cream layer.
6. Top with the remaining whipped topping and smooth the surface.
7. Refrigerate for at least 4 hours (overnight is best) until fully set.
8. Garnish with lemon zest or lemon slices, slice into squares, and serve chilled.
Notes
– For brighter lemon flavor, add lemon zest (zest boosts aroma without making it too sour).
– Chill time matters: overnight chilling gives the cleanest slices.
– For neat squares, wipe the knife between cuts.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: 🍰 Desserts & Sweet Treats
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg