Lemon Lush I made Saturday.
We had friends over for dinner this weekend. My husband suggested I make lemon lush for dessert. I usually make it during Christmas week.
It’s an old recipe that I discovered in the 1980s when I worked in public relations for the Bob Hope Classic golf tournament. When the tournament was over, we’d have potluck in our meeting room for staff and volunteers. One of the wealthy lady volunteers brought in lemon lush and it was a huge hit. I asked her for the recipe. So many people asked for it that she used the copy machine and handed them to us.
I kept that recipe in my old Betty Crocker cookbook until it faded. There are tons of versions online. The one posted below is closest to the recipe that faded beyond recognition. (Tip: you can use pecans instead of walnuts.)
Our friends loved lemon lush and asked for the recipe. I’m embarrassed to share it because it’s a Jello Pudding and Cool Whip recipe. But it tastes so delicious. When I’ve shared the recipe before, people look disappointed. It’s verging on embarrassment to share this with my new Arizona friends! But it tastes so good — I won’t stop making it. Maybe I should throw in some fresh ingredients like lemon zest or fresh lemon juice?
I think it must be a recipe from the 1970s.
Printed from COOKS.COMhttps://cooks.com/kb8i85fz
1 1/2 cups flour
1 1/2 cups ground walnuts
1 1/2 sticks of butter
8 oz cream cheese
1 cup powdered sugar
1 tsp vanilla
1 cup of Cool Whip
2 small packages instant lemon pudding
3 cups cold milk
Using a pastry cutter, combine ingredients for crust and pat into the bottom of 9×13 pan.
Bake at 325°F for 30 minutes. Let cool.
Mix well and spread over cool baked crust. Refrigerate.
Mix packages of lemon pudding with 3 cups of cold milk. Once mixture has thickened, pour over filling.
Top off with more Cool Whip and nuts, if desired.
What recipe do you have that is super easy but so delicious?