Luscious Lemon Lush Food

LEMON LUSH

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine flour, melted and cooled butter, finely ground pecans and 1/4 cup sugar. Press into the bottom of a 9 x 13 inch baking pan. Bake 20-25 minutes (25 mins works best for me) until golden brown. Allow to cool completely before adding any layers.
• Using a hand electric mixer, combine cream cheese, 1 cup powdered sugar, 1-2 tablespoons fresh squeezed lemon juice (2 tablespoons works best for me). Mixture should be even and smooth. Spread evenly on top of the baked and cooled bottom pecan crust.
• In a large mixing bowl, whisk milk and instant lemon pudding mix until set. It may take 4-5 minutes to thicken. Spread evenly on top of the lemon cream cheese mixture.
• Spread thawed whipped topping on top of the pudding layer. Add lemon zest and optional finely chopped pecans. Refrigerate for 1 hour to set before serving. Optionally, you can freeze the Lemon Lush overnight for more defined slices. Do not freeze if you substitute homemade whipped cream because it might not hold up like frozen whipped topping like Cool Whip. Enjoy!

LEMON LUSH RECIPE

Steps:

• Begin by crushing your Oreos. For a very fine mixture, place Oreos in a food processor. Place in a ziploc baggie and add melted butter. Mix until it is well combined.
• Press into the bottom of a 9x13 pan, spreading out to cover the entire bottom of the pan.
• In a medium bowl, blend cream cheese, margarine/butter, powdered sugar, and ½ of the cool whip. Blend well and pour over your Lemon Oreo Crust.
• In another bowl, make the pudding by adding your milk and instant pudding to your bowl. Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.
• Top off with the rest of your Cool Whip or whipped cream.
• Refrigerate at least 1 hour before serving. Add lemon slices and ENJOY!

LEMON LUSH

Steps:

• CRUST
• Heat oven to 350°F. In the bowl of a mixer fitted with the paddle attachment, combine the butter, sugar, and flour until a ball forms. (You can also use a food processor or pastry cutter for this step.) Press the dough onto the bottom of a 9x13-inch baking dish.
• Bake 20 to 25 min. or until crust is light golden brown. Remove dessert from oven and let cool completely.
• CREAM CHEESE FILLING
• In a mixer, beat the cream cheese, sugar, and lemon juice together until smooth and creamy. Spread evenly over the cooled crust.
• LEMON LAYER
• In another bowl, whisk together the lemon pudding mixes and milk for 5 minutes. Spread over the cream cheese layer.
• WHIPPED TOPPING
• Whip heavy cream in the bowl of a mixer fitted with the whisk attachment on high until stiff peaks form. Add powdered sugar and mix on low until combined. Spread whipped cream over pudding layer with a spatula. Sprinkle with lemon zest and chill for 1 hour before serving.

LAYERED LEMON OR CHOCOLATE LUSH (AKA LUSCIOUS LEMON LAYERS)

Steps:

• Mix flour, butter& chopped pecans together like biscuit dough and press into 8x8 inch baking pan. Bake at 400°F for 20 minutes or until brown.
• Mix together cream cheese, powdered sugar and 1 cup whipped topping and spread over first layer while still warm.
• Stir lemon pudding mix, sugar, 1/4 cup water and egg yolks together in a medium saucepan. Stir in 2 cups water. Stirring constantly, with wire whisk, cook on medium heat until mixture comes to a full boil. (NOTE: if you are using instant pudding or a different flavor, use the ingredients & directions for preparation on the package!).
• Cool 5 minutes, stirring twice. Cool about 30 minutes more and spread over two previous layers. Cool completely and top with remaining whipped topping.
• Chill.

LEMON LUSH

Steps:

• Mix flour, nuts and margarine. Press in pan. Bake at 375 for 15 minutes.
• Combine cream cheese, sugar and cool whip.
• Spread on crust.
• Mix pudding and milk, beat and spread on cream cheese mixture.
• Top with cool whip and sprinkle on nuts.