Lemon Lush Lasagna Cake


For the Crust:

  • 1 cup flour
  • 1/2 cup butter, softened
  • 1/2 cup chopped pecans

For the Cream Cheese Layer:

  • 1 package (8 oz) cream d cheese, softened
  • 1 cup powdered sugar
  • 1 cup whipped topping

For the Lemon Layer:

  • 2 packages (3.4 oz each) instant lemon pudding mix
  • 3 cups cold milk

For the Topping:

  • 1 1/2 cups whipped topping
  • Lemon zest, for garnish


  1. Preheat oven to 350°F (175°C).
  2. Combine flour, butter, and chopped pecans in a bowl. Mix until crumbly. Press into the bottom of a 9×13 inch baking dish to form the crust. Bake for 15-20 minutes or until lightly golden. Allow to cool completely.
  3. For the cream cheese layer, beat cream cheese with powdered sugar until smooth. Fold in 1 cup whipped topping. Spread over the cooled crust.
  4. For the lemon layer, whisk together lemon pudding mix and cold milk until thickened. Pour over the cream cheese layer. Let it set for a few minutes.
  5. Spread 1 1/2 cups of whipped topping over the lemon layer. Refrigerate for at least 4 hours, or overnight.
  6. Before serving, garnish with lemon zest.

Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 4 hours 50 minutes (including chilling time)

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