Lemon Lush Cake

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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)!!

 

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