CHOCOLATE OR LEMON LUSH

This just happens to be one of my favorite desserts.

Yes . . . it’s one of those little perks of life, but you can’t make it very often.

Why?

You’ll have to duct tape yourself to your treadmill!

It is perfect for the holidays and I promise you . . . you won’t be trying to find a place for it in the fridge after the meal is over.

 This time around, I chose to make both Lemon & Chocolate Lush.

You can also use other pudding flavors as well.  I’ve also made pistachio . . . and it’s scrumptious as well.

Today . . . I chose to toss walnuts in the shortbread crust, but pecans and hazelnuts are also a great combination.

I just divided the crumbs between two smaller dishes, but a 9×13 glass dish also works perfectly.

While the baked crust is cooling, prepare the puddings and the Cream Cheese layer.

Once the crust is cool, spread the Cream Cheese layer over first

Next spread the pudding layer over the Cream cheese Layer.

Now comes either Cool Whip or Whip your own Cream & sweeten it with Confectioner’s sugar & vanilla.

Spread it over the top of the pudding layer, and add chopped nuts or even toasted Coconut.

Refrigerate for at least 1 to 2 hours before serving to guests.

If your taste buds haven’t dove into Lemon or Chocolate Lush . . . make this soon!

 

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CHOCOLATE OR LEMON LUSH

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I love this Dessert, because you can change the puddings, and create something different every time. I don’t know anyone who doesn’t like this. It will be gobbled up in a jiffy! Pudding variations: Danish Dessert, Huckleberry, Raspberry, Strawberry, Chocolate, Pistachio or Lemon Lush Dessert.

Ingredients

Scale
  • Crust layer:
  • 1 Cup Flour
  • 1/2 Cup melted margarine or butter
  • 1/2 to 1 C. crushed nuts (almonds or walnuts, pecans, hazelnuts)
  • heaping 1/4 C. powdered Sugar or 1/4 cup Brown Sugar
  • Mix together, and press into 9×13″ pan.
  • Bake at 350 until golden brown for about 15 minutes.
  • Cream Cheese Layer:
  • 8 oz. Cream cheese
  • 9 oz. Cool Whip
  • 1 Cup powdered sugar
  • Whip the Cream Cheese until soft. Now mix in the powdered sugar until blended well. Fold in the Cool Whip until mixture is smooth and well blended. Spread over the cooled crust.
  • Pudding Layer:
  • Note: If you wish to make two smaller dishes like I did in the above pictures, use one small (3 ounce) pkg of instant pudding and 1 1/2 cups of milk.
  • For Chocolate: Use 2- (3 ounce) packages of chocolate instant pudding or one large instant pudding mixed with 3 cups of Cold Milk.
  • *I use 1 – 3 ounce package of Chocolate and 1 – 3 ounce package of Vanilla pudding. We don’t like the chocolate too dark, and Milk Chocolate instant pudding seems hard to find.
  • For Lemon: Use 2- (3 ounce packages of instant Lemon pudding or one large, mixed with 3 cups of Cold Milk.
  • Also a favorite instead of Chocolate or Lemon pudding, use:
  • 1 package Danish junket (strawberry or raspberry prepared as package directions for pie glaze or pudding is also very good instead of chocolate or lemon pudding.
  • You can also add: 1/4 cup huckleberries, Raspberries or sliced strawberries to the Danish junket after it has cooled. Spread this over the Cream Cheese layer instead of using the pudding above.
  • Top Layer:
  • Simply spread Cool Whip over the top of the pudding layer.
  • *I like to Whip my own Cream, and sweeten it with Confectioners sugar & vanilla.
  • You can also sprinkle more chopped nuts over the top and shave a few chocolate slivers for garnish on the chocolate Lush.
  • Toasted Coconut is also delicious as well.

Instructions

CHOCOLATE OR LEMON LUSH

 I love this Dessert, because you can change the puddings, and create something different every time. (Read bottom of post.) I don’t know anyone who doesn’t like this. It will be gobbled up in a jiffy!  Pudding variations: Danish Dessert, Huckleberry, Raspberry, Strawberry, Chocolate, Pistachio or Lemon Lush Dessert.

YOU WILL NEED:
Crust layer:
1 Cup Flour
1/2 Cup melted margarine or butter
1/2 to 1 C. crushed nuts (almonds or walnuts, pecans, hazelnuts)
heaping 1/4 C. powdered Sugar or 1/4 cup Brown Sugar
Mix together, and press into 9×13″ pan.
Bake at 350 until golden brown for about 15 minutes.
Cream Cheese Layer:
8 oz. Cream cheese
9 oz. Cool Whip
1 Cup powdered sugar
Whip the Cream Cheese until soft.  Now mix in the powdered sugar until blended well. Fold in the Cool Whip until mixture is smooth and well blended.  Spread over the cooled crust.
Pudding Layer:
Note: If you wish to make two smaller dishes like I did in the above pictures, use one small (3 ounce) pkg of instant pudding and 1 1/2 cups of milk.
For Chocolate:  Use 2- (3 ounce) packages of chocolate instant pudding or one large instant pudding mixed with 3 cups of Cold Milk.
*I use 1 –  3 ounce package of Chocolate and 1 –  3 ounce package of Vanilla pudding.  We don’t like the chocolate too dark, and Milk Chocolate instant pudding seems hard to find.
For Lemon: Use 2- (3 ounce packages of instant Lemon pudding or one large, mixed with 3 cups of Cold Milk.
Also a favorite instead of Chocolate or Lemon pudding, use:
1 package Danish junket (strawberry or raspberry prepared as package directions for pie glaze or pudding is also very good instead of chocolate or lemon pudding.
You can also add:  1/4 cup huckleberries, Raspberries or sliced strawberries to the Danish junket after it has cooled.  Spread this over the Cream Cheese layer instead of using the pudding above.
Top Layer:
Simply spread Cool Whip over the top of the pudding layer.
*I like to Whip my own Cream, and sweeten it with Confectioners sugar & vanilla.
You can also sprinkle more chopped nuts over the top and shave a few chocolate slivers for garnish on the chocolate Lush.
Toasted Coconut is also delicious as well.

 

by

by Get Off Your Butt and BAKE

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  • Shannon Carter - 11/11/2010 - 12:10 pm

    Yummy Yummy Mom! I wish you would have brought that to my house instead of the family in your ward. I love the Chocolate Lush…It’s the best! Keep them coming. Luv Ya Tons!ReplyCancel

  • NaDell - 11/11/2010 - 12:15 pm

    Is the very top layer after the cool whip just nuts and chocolate on the chocolate one? Looks delicious.ReplyCancel

  • Yvonne @ TriedandTasty.com - 11/11/2010 - 12:54 pm

    Oh yeah, this is getting bookmarked for SURE!!! Man, this looks so good – duct taping myself to the treadmill sounds like what I’m going to have to do, I just know when I make this I will have more than I need 🙂ReplyCancel

  • FILIZ - 11/13/2010 - 11:28 am

    HARIKA GORUNUYOR TADI NEFIS OLMALI
    SEVGILERReplyCancel

  • chocolate freckles - 11/14/2010 - 8:17 am

    Looks awesome!!!!!!!!!!! mmmmmmmmmmmm I am carving one with a hot cup of coffee!ReplyCancel

  • Crystal Hunter - 11/14/2010 - 1:21 pm

    This is a favorite in my family! We use banana-flavored pudding, and we call it “heavenly hash.” Just had some on Friday night, in fact!ReplyCancel

  • ingrid - 11/14/2010 - 7:24 pm

    I love this! So easy and I bet so yummy. Despite being somewhat of a lazy baker I think I’d whip my own cream.

    I’ll let you know how it turns out.
    ~ingridReplyCancel

  • Shannon - 11/14/2010 - 8:48 pm

    I too love this dessert, but we never know what to call it. I’ve heard it called barbershop dessert because of the chocolate shavings on top, “Better than Robert Redford dessert” and now your name. No matter what you call it, it is sooooo good. It’s on my top ten list I think. I like your suggestions for variations, though I love chocolate I want to try the berry versions. And the whipped cream would be even better than the cool whip version I’ve had. Thanks for sharing.ReplyCancel

  • Susan - 11/15/2010 - 6:33 pm

    Thank you so much for the delicious recipes. I just found your recipes a month ago. My 13 yr. old daughter and I have had so much fun making your recipes. We made this yesterday and our entire family loved it! My oldest son told me that I am turning into a great cook….I owe you the credit for that. Your recipes are simple, delicious, and the pictures make it so easy to follow. Thanks again!! We will be waiting for the next recipe!!Hugs!ReplyCancel

  • Susan (Bloggin' 'bout Books) - 12/01/2010 - 2:12 pm

    Yum, this is one of my favorites, too. Pistachio is the best, closely followed by chocolate. I haven’t tried the lemon yet, but it sounds delicious!

    So glad to have found your yummy blog. Maija-Liisa recommended it. She’s my husband’s cousin and is a fabulous cook in her own right.

    Can’t wait to see what you come up with next!ReplyCancel

  • lisa - 10/03/2011 - 3:50 pm

    I LOVE THIS!!! This has been my favorite since elementary. I have never known anyone else who had the recipe. Now I know I’ll have to try everything ’cause you’ve got such good tasteReplyCancel

  • Marcia - 02/12/2012 - 8:37 am

    I love these desserts! They remind me of my sweet Momma! I’m going to make the chocolate one for my family soon. Thanks for the recipes!ReplyCancel

  • Lane - 02/19/2012 - 10:26 am

    This is great with coconut also. It’s been years since I had one, but a local restaurant makes these in chocolate, coconut and lemon.ReplyCancel

  • Kristie Garnett - 02/28/2012 - 9:04 am

    I have made a Blueberry pineapple lush before where you add drained crushed pineapple to the cream cheese layer and then top with one can of blueberry pie filling. It is a tasty treat and perfect for spring!ReplyCancel

    • Jonna - 02/28/2012 - 10:26 am

      Hi Dawn,
      That would be fine….thanks for asking.
      JonnaReplyCancel

  • Kimberle Carbin - 05/05/2012 - 10:42 am

    Instead of making 2 separate desserts, I make 1/2 of each kind in a 13X9 dish. Everyone loves to get a piece out of the center cause it has both flavors together! lolReplyCancel