This popular layered dessert has been rotating through Southern kitchens for many years. This Lemon Lush With White Chocolate And Macadamia Nuts is a flavor we adore when the weather begins to warm-up. The bright fresh flavor of lemon pudding layered with a luscious cream cheese filling can only be eclipsed by the crust filled with white chocolate chips and macadamia nuts. It’s sure to be the hit of any dessert table.
A Lemon Layered Vintage Dessert
I love this vintage layer dessert so much I have several version here in the MSSK recipe file. Chocolate fudge, a coconut cream lush, a black forest lush and a banana split lush to name a few. To this lemon version, I added macadamia nuts, and plenty of creamy white chocolate chips to the crust and a generous amount grated on top just to gild the lily. I love desserts like this one to pack-up and take to the office or church potluck or a family meal. It’s a simple make-ahead dessert to prepare and eat, and there’s never a piece leftover.
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Helpful Kitchen Items:
Lemon Lush With White Chocolate And Macadamia Nuts
Ingredients
- 2 cup vanilla wafer crumbs
- 1/2 cup chopped macadamia nuts divided
- 1/4 cup granulated sugar
- 1/2 cup butter melted
- 1/2 cup white chocolate chips
- 2 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 tsp pure vanilla extract
- 2 8 oz whipped topping thawed or 4 cup sweetened fresh whipped cream, divided
- 2 3.4 oz boxes instant lemon pudding
- 4 cup whole milk
- 2 oz white chocolate bar grated
Instructions
- Preheat the oven to 350°F and lightly spritz the bottom of a 9 x 13 baking dish.
- Melt the butter, then toss with the vanilla wafer crumbs, macadamia nuts, sugar, and white chocolate chips. Reserve 2 Tbsp of finely crushed nuts to sprinkle on top.
- Press firmly onto the bottom of the baking dish. Bake for 20 minutes until lightly golden and set. Cool completely.
- Whip together the cream cheese and powdered sugar with 1 tsp pure vanilla. Whip until fluffy, Whip in 1 [8] oz cool chip or 2 cup sweetened fresh whipped cream. Spread over the cooled crust.
- Whip together both packages of lemon pudding with 4 cup cold milk until thickened. Pour over the cream cheese layer.
- Frost with the remaining 8 oz whipped topping or 2 cup sweetened fresh whipped cream. Sprinkle the top with grated white chocolate and reserved finely chopped macadamia nuts. Refrigerate for at least 4 hours before cutting.
Melissa says
What a fantastic son you have, so happy you enjoyed it!
rkjb85 says
My son made this for me for Mother’s Day and it was fantastic!!!
Anonymous says
Can you make it without the white chocolate? Would anything need to be added to the crust in place of the chips?
Melissa says
Sure, you can. No other adjustment would need to be made.
christina edwards says
I made this a few weeks ago for the family and they have done nothing but ask me to make it again! They even went so far as to buy everything for it. So today I am making it again and they and me can’t wait for it to be ready. It is amazing to see and amazing to taste 🙂 cool and refreshing perfect for a hot summer day… Or anytime really
Melissa says
Thanks for such a sweet comment, I’m delighted your family is enjoying this, too!
Superfood Chocolate Macnuts says
What a delicious recipe! I will definitely try this at home and also tell my friends and family to take this recipe at their home. Special thanks for you.
Jodi says
Can another nut be used besides Macadamia? No allergy- I just had so many other types of nuts on hand. Thanks!
Melissa says
Oh sure, almonds or pecans would be great too!
Uyen says
I love you, Melissa ????????????????