Lemon Lush

Name: Lemon Lush
Prep time: 55 min
Total time: 5 h 55 min
Yield: 24
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

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Betty Crocker Kitchens

Updated May 3, 2017

Lemon Lush

(40)

2 Questions

Write a Review
Ask a Question

Prep Time 55 min
Total 5 hr 55 min
Servings 24
Ingredients 9

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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

Make With

Betty Crocker Cookie Mix

Instructions

Step
1

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.
Step
2

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 13x9-inch pan, press cookie crumb mixture firmly in bottom. Set aside.
Step
3

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.
Step
4

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.
Step
5

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.

Nutrition

270 Calories

14g Total Fat

3g Protein

34g Total Carbohydrate

24g Sugars

Tips from the Betty Crocker Kitchens

tip 1

To quickly soften cream cheese, remove from wrapper, and place on microwave plate; microwave uncovered on High about 15 seconds or just until softened.
tip 2

1 medium lemon yields about 3 tablespoons juice and 2 to 3 teaspoons grated lemon peel.