It’s such a great summer treat! We loved this. It was so refreshing.. We’re suckers for sunny citrus treats in the summer, and this cool, creamy lemon lush surely fits the bill. Next time i make it i am going to put a tablespoon of lemon zest in the pudding mixture as well.
Creamy & Delicious Lemon Lush
- 1 pouch (17.5 oz) 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 SAVE $
- 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
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 13×9-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.
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