Lemon Lust Dessert Recipes

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LEMON LUSH



Lemon Lush image

We're suckers for sunny citrus treats in the summer, and this cool, creamy lemon lush surely fits the bill.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h55m

Yield 24

Number Of Ingredients 9

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1/4 cup butter, melted
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 tablespoon finely grated lemon peel
1 container (12 oz) Cool Whip frozen whipped topping, thawed
2 boxes (4-serving size each) Jell-O™ lemon instant pudding & pie filling mix
3 cups cold milk

Steps:

  • Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes. Set aside 6 cookies for garnish.
  • In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch pan, press cookie crumb mixture firmly in bottom. Set aside.
  • In medium bowl, beat cream cheese, powdered sugar and lemon peel with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in 2 cups whipped topping. Spread over cookie crust.
  • In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over pudding layer. Cover and refrigerate 4 hours.
  • When ready to serve, place 6 reserved cookies into quart-size resealable food-storage plastic bag. Seal bag; coarsely crush cookies with rolling pin. Sprinkle on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 24 g, TransFat 0 g

LEMON LUSH



Lemon Lush image

A family friend shared this lemon and cream cheese dessert with me. It has been a hit with our family now for all our get-togethers.

Provided by MRS.KELLYZ

Categories     Desserts

Time 55m

Yield 12

Number Of Ingredients 7

2 cups all-purpose flour
1 cup butter, softened
2 (8 ounce) packages cream cheese
1 cup white sugar
2 (3.4 ounce) packages instant lemon pudding mix
3 ½ cups milk
1 (12 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9x13 inch baking dish.
  • Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely.
  • In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer. Chill until set, then top with whipped topping.

Nutrition Facts : Calories 590.9 calories, Carbohydrate 58.5 g, Cholesterol 87.4 mg, Fat 37.2 g, Fiber 0.6 g, Protein 7.8 g, SaturatedFat 25 g, Sodium 467.4 mg, Sugar 26.6 g

LEMON LUST DESSERT



Lemon Lust Dessert image

When this is done right, it is unforgettable and highly desired by all who try it. If you don't get it quick, usually there isn't any left. This makes a 9x13 pan or you can 1/2 it, to fit an 8x8. this recipe is from a dearly departed friend of my family, Ellie.

Provided by Sherry B.

Categories     Tarts

Time 3h

Yield 12 portions, 12-16 serving(s)

Number Of Ingredients 9

1 cup oleo, softened
2 cups flour
1 cup walnuts, finely chopped
1 teaspoon lemon peel, finely grated
8 ounces cream cheese, softened
16 ounces Cool Whip
1 cup confectioners' sugar
2 (3 1/2 ounce) packages instant lemon pudding
3 cups milk

Steps:

  • Cut margarine into flour until it forms a crumbly dough.
  • Add the nuts.
  • Spread into a 9x13 ungreased pan, and cook at 350°F until lightly browned (20-25 minutes).
  • Cool Completely.
  • In a bowl: add together 8 oz. Cool Whip with confectioners sugar, lemon peel, and cream cheese. Blend.
  • Spread over cooled crust and refrigerate for 1 hour.
  • Mix pudding with the milk until smooth.
  • Spread over the refrigerated layer of cheese mix. Refrigerate for another hour.
  • Spread remaining Cool Whip on dessert and garnish with chopped nuts.
  • Serve!

Nutrition Facts : Calories 465.6, Fat 25, SaturatedFat 13.9, Cholesterol 29.4, Sodium 322.9, Carbohydrate 55.5, Fiber 1.2, Sugar 19.4, Protein 7.2

LEMON LUST



Lemon Lust image

Favorite from C. Wecker

Provided by mary Armstrong

Categories     Cakes

Time 20m

Number Of Ingredients 8

1 1/2 stick butter, cold
1 1/2 c flour
1/2 c chopped nuts plus more for sprinkling on top
1 pkg 8 ounce cream cheese
1 c powdered sugar
3 c cool whip
2 small pkg. instant lemon pudding
3 c milk

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Cut butter into flour until mixture is crumbly, pea-size. Stir in chopped nuts.
  • 3. Press into 9x13 baking pan and bake 15 -20 minutes until light brown. Remove from oven and cool completely.
  • 4. Beat cream cheese and powdered sugar until creamy. Fold in 1 cup of the cool whip. Spread over cooled crust.
  • 5. Mix jello and milk until well mixed and creamy, pour over cream cheese layer and spread evenly.
  • 6. Top with 2 cups cool whip and chopped nuts if desired. Refrigerate.

LEMON LUSH DESSERT



Lemon Lush Dessert image

Make and share this Lemon Lush Dessert recipe from Food.com.

Provided by looneytunesfan

Categories     Pie

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/2 cup butter, melted
1 cup flour
2 cups powdered sugar
2 (8 ounce) packages cream cheese, softened
2 (3 1/2 ounce) packages instant lemon pudding
3 cups milk
1 (8 ounce) container Cool Whip

Steps:

  • Mix and spread the butter and flour together in bottom of 13x9x2 dish. Flatten out. Bake at 350* for 20 minutes. Cool.
  • Combine powdered sugar, cream cheese, and 2 cups of the Cool Whip until well mixed. Spread over crust.
  • Mix lemon pudding and milk. Spread over cream cheese mixture. Chill. Serve with remaining Cool Whip.

Nutrition Facts : Calories 946.8, Fat 55.7, SaturatedFat 35.4, Cholesterol 141.1, Sodium 879.9, Carbohydrate 104.2, Fiber 0.6, Sugar 50.3, Protein 11.3

LEMON LUSH



Lemon Lush image

Cool, light desert. I worked for a deli about 15 years ago because I love to cook, and we could not make this fast enough.

Provided by Melaine

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

1 cup flour
1 cup nuts, chopped
1/2 cup butter
8 ounces cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip
2 small lemons, puddings
3 cups milk
1 cup Cool Whip
1/2 cup nuts

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.

Nutrition Facts : Calories 394.7, Fat 28.6, SaturatedFat 14.3, Cholesterol 49.7, Sodium 258.9, Carbohydrate 30.4, Fiber 2.7, Sugar 13.5, Protein 7.9

ELLEN'S LUSCIOUS LEMON LUST



ELLEN'S LUSCIOUS LEMON LUST image

When asked recently by a friend for my Dirt Pudding recipe I thought about the cookies I had just bought--a lemon-flavored Oreo cookie. And that got me to thinking about making a lemon dirt pudding. Just change up the cookies and the pudding. I thought it might just be awesome! I made it today and it is more than awesome--my...

Provided by Ellen Bales

Categories     Other Desserts

Time 30m

Number Of Ingredients 9

2 pkg (15.25 oz.ea.) lemon creme oreo sandwich cookies
1 box (3.4 oz.) instant lemon pudding mix
1 box (3.4 oz.) instant vanilla pudding
1 pkg (12 oz.) cool whip
1 pkg (8 oz.) cream cheese, softened
1/2 c (1 stick) butter, softened
3 c milk
1 tsp vanilla extract
1 c confectioners' sugar

Steps:

  • 1. In a food processor, blender, or in a plastic bag with a rolling pin, crush the cookies.
  • 2. Place 1/2 of the cookie crumbs in the bottom of a sprayed 9x13x2-inch baking pan.
  • 3. In a large bowl, mix cream cheese and butter together until smooth.
  • 4. Add the Cool Whip and the confectioners' sugar.
  • 5. In another bowl, mix the milk, vanilla extract, and the pudding mixes.
  • 6. Add the pudding mixture to the cream cheese mixture and mix until completely blended.
  • 7. Spoon a layer of the pudding over the cookies already in the pan. Repeat layers, scattering cookie crumbs over the pudding, ending with cookies on top.
  • 8. Decorate with some lemon-flavored Gummy Bears or crushed lemon drops if desired.
  • 9. Refrigerate for at least 2 hours and serve cold. Delicious summertime treat!
  • 10. NOTE: I used an electric mixer to mix the ingredients as I added them. It made the dessert smooth as silk! If you like extra lemon flavor, you may use two boxes of lemon pudding instead of one lemon and one vanilla.

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