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.
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Lemon Hush

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.
Course Dessert
Cuisine American
Keyword lemon hush
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 servings
Author Meg's Everyday Indulgence

Ingredients

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

Instructions

  • 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.