Description
No-bake Lemon Lush with golden Oreo crust, creamy cream cheese, tangy lemon pudding, and whipped topping. Easy, refreshing dessert!
Ingredients
Scale
- 1 package (14.3 ounces) golden Oreo cookies, finely crushed
- 6 tablespoons (3 ounces) unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces frozen whipped topping, thawed (like Cool Whip)
- 2 packages (3.4 ounces each) instant lemon pudding mix
- 3 cups cold milk
- 8 ounces frozen whipped topping, thawed (like Cool Whip)
- Lemon slices
- Lemon zest
- Toasted coconut flakes
Instructions
- Crush the Golden Oreos: Crush the Golden Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- Melt the Butter: Melt the butter in a microwave-safe bowl or in a saucepan over low heat.
- Combine Crumbs and Butter: In a medium bowl, combine the crushed Oreo crumbs and the melted butter. Mix well until evenly moistened.
- Press into Pan: Press the crumb mixture into the bottom of a 9×13 inch baking dish. Use the bottom of a measuring cup or your fingers to press it firmly and evenly.
- Chill the Crust: Place the baking dish with the crust in the refrigerator to chill for at least 30 minutes.
- Soften the Cream Cheese: Make sure your cream cheese is softened to room temperature before you start.
- Cream the Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Gradually add the powdered sugar, beating until it’s fully incorporated and the mixture is light and fluffy.
- Add Vanilla Extract: Stir in the vanilla extract.
- Fold in the Whipped Topping: Gently fold in the thawed whipped topping until it’s evenly distributed. Be careful not to overmix.
- Spread over the Crust: Remove the chilled crust from the refrigerator and spread the cream cheese mixture evenly over the crust.
- Chill Again: Return the baking dish to the refrigerator and chill for at least 30 minutes.
- Whisk Pudding and Milk: In a medium bowl, whisk together the instant lemon pudding mix and the cold milk until the pudding starts to thicken (about 2-3 minutes).
- Let it Set Slightly: Let the pudding mixture sit for a few minutes to thicken slightly.
- Spread over Cream Cheese Layer: Remove the baking dish from the refrigerator and carefully spread the lemon pudding mixture evenly over the cream cheese layer.
- Chill Again: Return the baking dish to the refrigerator and chill for at least 1 hour, or until the pudding layer is set.
- Spread Whipped Topping: Remove the baking dish from the refrigerator and spread the remaining thawed whipped topping evenly over the lemon pudding layer.
- Garnish (Optional): Garnish with lemon slices, lemon zest, and/or toasted coconut flakes.
- Chill Before Serving: Chill for at least 30 minutes before serving.
- Cut and Serve: Cut into squares and serve cold.
Notes
- Use full-fat cream cheese for the best flavor and texture.
- Don’t overmix the whipped topping into the cream cheese layer.
- Chill time is key between each layer.
- This dessert can be made up to 24 hours in advance.
- Feel free to experiment with different flavors (e.g., vanilla pudding, fresh berries).
- Store leftovers in the refrigerator, covered, for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes