Lemon Lush Cake

With Easter and spring coming, this is the perfect dessert!

This is light and delicious!  The buttery crust compliments the rich cream cheese and light lemon pudding perfectly!

CRUST- 2 cups flour/1 cup butter softened

Blend with pastry cutter, press into a cake pan (13×9) that is lightly greased with the butter left on the wrapper. Bake in a preheated oven at 350 for approximately 25 minutes or until lightly browned.

Cool completely

CREAM CHEESE LAYER –

2 8oz cream cheese bricks softened

1 cup sugar

Using a paddle, blend the softened cream cheese and sugar until smooth and spreadable.

Spread over the cooled crust

PUDDING LAYER:

2- 3.4 oz boxes instant lemon pudding mix

3 1/2 cups milk

2 TBSP Lemon Juice (fresh squeezed is best or you can use store bought)

Using a mixer or whisk for 4 minutes

Spread over cream cheese layer

 

Chill the entire cake for 2-3 hours

Spread on whipped cream (or coolwhip)

Keep leftovers refrigerated with plastic wrap to keep it fresh (if it lasts long enough)!!