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Lemon Lush
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Prep Time:
55 minutes
Total Time:
5 hours 55 minutes
Deliciously refreshing lemon lush for a perfect summer treat.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ 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
  • 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
Instructions:
  • Preheat oven to 375°F. Prepare and bake drop cookies according to package instructions. Allow to cool completely, for at least 30 minutes. Reserve 6 cookies for garnish.
  • Using a food processor, pulse half of the remaining cookies into coarse crumbs. Transfer to a medium bowl. Repeat with the second half of the cookies. Mix in melted butter until fully combined. Press the cookie crumb mixture firmly into the bottom of a 13x9-inch pan. Set aside.
  • In a medium bowl, blend together cream cheese, powdered sugar, and lemon peel using an electric mixer on medium speed until velvety smooth, ensuring to scrape down the sides of the bowl regularly. Mix in 2 cups of whipped topping until well incorporated. Spread the mixture over the cookie crust.
  • In a separate bowl, whisk together dry pudding mix and milk for about 2 minutes until thickened. Spread over the cream cheese layer, then top with the remaining whipped topping. Refrigerate for 4 hours before serving.
  • Before serving, gently place the 6 reserved cookies in a quart-size resealable plastic bag. Seal the bag and crush the cookies coarsely with a rolling pin. Sprinkle the crushed cookies on top of the dish, then cut into 6 rows by 4 rows. Any leftovers can be covered and refrigerated.

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