"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Lemon Lush Recipe

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This recipe for Lemon Lush, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Kitchen Murray

Category:
Category:

Ingredients:  
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 Save $
2 boxes (4-serving size each) Jell-O™ lemon instant pudding & pie filling mix
3 cups cold milk

Directions:
Directions:
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.

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.

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.

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.

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.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
5hr 55min

 

 

 

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