Lemon Lush Trifle
This Lemon Lush Trifle is a layered no-bake dessert made with toasted graham crackers, lemon pudding, cream cheese filling, and fluffy whipped topping. It’s tangy, sweet, refreshing, and perfect for summer parties or cozy family moments.
Equipment
- Mixing Bowls
- Electric Mixer
- Whisk
- Spatula
- Food Processor
- Baking Sheet
- Trifle Dish
Ingredients
Base Layer
- 14.4 oz graham crackers crushed
- 0.5 cup unsalted butter melted
Lemon Pudding Layer
- 6.8 oz instant lemon pudding mix two 3.4 oz boxes
- 3 cups whole milk cold
- 8 oz Cool Whip folded into pudding
Cream Cheese Layer
- 16 oz cream cheese softened
- 2 cups powdered sugar
- 16 oz Cool Whip for cream cheese mixture
- 2 tbsp lemon zest freshly grated
Topping
- 8 oz Cool Whip for topping and decoration
- lemon slices, zest, and mint leaves optional garnish
Instructions
- Preheat oven to 350°F. Crush graham crackers in a food processor into fine crumbs.
- Mix graham crumbs with melted butter until combined. Spread on a baking sheet and toast for 5–7 minutes. Let cool completely.
- In a bowl, whisk instant lemon pudding with cold milk until thick. Fold in 8 oz Cool Whip. Set aside.
- In a separate bowl, beat softened cream cheese until smooth. Add powdered sugar, then fold in 16 oz Cool Whip and lemon zest until light and fluffy.
- Assemble trifle: layer one-third of toasted crumbs, half of cream cheese mixture, half of pudding. Repeat. Finish with remaining crumbs on top.
- Top with final 8 oz of Cool Whip. Garnish with lemon slices, zest, and mint leaves. Chill for at least 1 hour before serving.
Notes
Make a day ahead for best flavor. Serve cold. Store leftovers covered in the fridge for up to 3–4 days. Do not over-toast crumbs or overmix layers for best texture.