Step 1: Prepare the Crust

The first step in creating this dessert is to prepare the crust. Start by preheating your oven to 350°F (175°C). Lightly spray a 13×9-inch baking dish with cooking spray to prevent the crust from sticking. The crust is crucial as it holds all the layers together, providing a crunchy contrast to the creamy filling.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, and chopped nuts. Stir the ingredients until evenly mixed. Add the softened butter to the dry ingredients. Using a fork or pastry cutter, blend the butter into the dry mixture until it forms coarse crumbs. The texture should be crumbly but hold together when pressed.

Once the mixture is ready, press it firmly and evenly into the bottom of your prepared baking dish. Make sure the crust is compact so it bakes uniformly. Bake it in the preheated oven for 15-18 minutes, or until it turns golden brown. After baking, remove the dish from the oven and allow the crust to cool completely before adding the next layer.

Step 2: Cream Cheese Layer

While the crust cools, start preparing the cream cheese layer. In a medium-sized mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth. If you don’t have an electric mixer, a whisk or hand mixer can work just as well—though it may require a little more elbow grease.

Add the zest of one lemon and the fresh lemon juice to the cream cheese mixture. The zest will add an aromatic, fragrant quality to the cake that complements the citrusy flavor of the lemon pudding layer. Next, fold in the whipped topping, mixing gently until smooth. The whipped topping will provide a light, airy texture that contrasts beautifully with the other layers.

Once the cream cheese layer is ready, spread it evenly over the cooled crust. Use a spatula to smooth the surface and ensure that it covers the entire crust. Afterward, place the dish in the refrigerator for at least 30 minutes to chill and allow the layer to firm up.

Step 3: Pudding Layer

Now it’s time to prepare the pudding layer. In a large mixing bowl, combine the two boxes of instant lemon pudding with 3 cups of cold milk. Stir the mixture for about 2 minutes, or until it thickens and becomes smooth. Be sure to follow the instructions on the pudding mix box, as different brands may have slight variations.

Once the pudding has set, spread it evenly over the chilled cream cheese layer. This pudding layer will be thick and creamy, adding a refreshing lemon flavor to the dessert. After spreading the pudding, return the dish to the refrigerator and let it chill for at least 15 minutes, or until the pudding is fully set.

Step 4: Top Layer

The final layer of this Lemon Lush Cake is the whipped topping. Spread the remaining whipped topping evenly over the set pudding layer. This layer provides a light, airy finish to the dessert, giving it a delicate, creamy texture.

For an extra touch of flavor and decoration, you can garnish the cake with additional lemon zest or fresh lemon slices. If you want to add a bit of crunch, chopped nuts or granola can be sprinkled on top.

Once the top layer is complete, refrigerate the cake for at least 1 hour to ensure it is fully set and chilled. The longer it sits, the more the layers will meld together, allowing the flavors to develop.