A light and refreshing summer dessert. Great to take along to potlucks or picnics.
Mix crushed cookies and butter and press into an 8 x 11 glass Pyrex baking pan. I used a food processor to crush the cookies. Bake for 10 minutes in a 350-degree oven. Cool.
While the crust is cooling, mix softened cream cheese with the confectioner’s sugar. Fold in one cup of Cool Whip. Spread over cooled crust and refrigerate for 30 minutes.
Mix lemon pudding with milk and spread over cream cheese layer. Refrigerate this layer for at least another 30 minutes before spreading the rest of the Cool Whip on top.
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 12 Level: Intermediate
by Lindsay @ My Therapist Cooks in
Desserts
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by Beth Pierce in
Desserts
Prep: Cook:
Serves: 12 Level: Easy
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GillLink on 8.10.2010
I have never seen another recipe called Lemon Lush other than my mother-in-law’s! The only difference is her crust is made of flour, butter and pecans which are baked before adding the rest. Have you also made Chocolate Lush with chocolate pudding?
I will try your recipe soon. I love Pecan Sandies!