Buttery crust, tangy cream cheese and tart lemon pudding combine for the best spring or Easter dessert. Lemon Hush is simple to make and will please a crowd.
Servings 12 servings
For the crust:
- 1 cup all-purpose flour
- 1 stick unsalted butter, cold and cut into small cubes
- 1/2 cup walnuts
For the cream cheese layer:
- 8 oz. cream cheese, softened
- 1 cup powdered sugar
- 8 oz. Cool Whip, thawed
For the lemon layer:
- 2 3.4 oz. boxes instant lemon pudding mix
- 3 cups whole milk
For the topping:
- 4 oz. Cool Whip, thawed
- 1/2 cup chopped walnuts
Preheat oven to 350 degrees F. In a food processor, pulse together the flour, butter and walnuts until a crumbly mixture forms. If you don't have a food processor, use a pastry cutter or two fork to combine the ingredients. Press into a 13x9 pan. Bake 15 to 20 minutes, until golden. Allow to cool.
Mix together the cream cheese, powdered sugar and Cool Whip until completely smooth. Drop in small dollops all over the crust and carefully smooth.
In a large bowl, whisk together the pudding mix and milk until very thick. Dollop over the cream cheese layer and spread evenly.
Spread the Cool Whip over the lemon pudding and sprinkle with chopped walnuts. Cover and refrigerate until firm.