Lemon Lush

pretty good but made it with graham cracker crust and it made it way better...definitely making again

Recipe is good as is. I've made one just like this for years with chocolate pudding and the crust always had pecans in it. So I purposely tweaked this recipe for a reason to my preference. In the crust I added 1 cup of chopped pecans. Left the cream cheese later as is. To the lemon layer, I only used 2 cups milk with the 2 boxes of pudding mix because I like to cut firm pieces when serving it up. Nothing takes away from the wonderful lemon flavor at all. And I make my whip topping from heavy whipping cream. Then topped with strawberries that needed to be used. Recipe as is, is still really good. I'm just very picky getting this dessert from baking dish to plate with out it looking like glop. Will make again

I made real whipped cream for the top of it because I'm not a fan of Cool Whip. I made it for a Thanksgiving desert and everyone loved it. I will definitely make it again.

My mom has been making this since I was little, but with a shortbread crust, butter flour, powdered sugar. So, that is how I made mine. I also use powered sugar in my cream cheese,1/2 cup and you can vary all types of fillings. This time I used pistachio pudding, my husband's favorite. Its a 5 star recipe if made like this!

In favor of a crust that is not so plain, and more like a soft shortbread cookie, I had to make some adjustments. Cream together 1 Cup of butter, 1 egg, and 3/4 Cups sugar. Then add your flour with 1/2 tsp baking powder. The key is not to over bake it. 15 minutes @ 350 degrees tops. Don't wait for it to get golden. You'll end up with a hard crust (unless that's your preference). I agreed with other reviewers that the pudding alone would not be enough to bring out the lemon taste. I added 1 tablespoon of lemon juice which gave it a subtle pucker to the palate. My rating is based on the recipe as written. With these adjustments, it is a delicious five star dessert.