Lemon Lush With White Chocolate And Macadamia Nuts – This popular layered dessert has been rotating through Southern kitchens for many years. I really love taking a classic recipe and putting my own spin on it to update it a bit.
Ingredients you’ll need:
2 cup vanilla wafer crumbs
1/2 cup chopped macadamia nuts, divided
1/4 cup granulated sugar
1/2 cup [1 stick] 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
Directions:
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, then 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. Yield: 16 pieces
- 2 cup vanilla wafer crumbs
- ½ cup chopped macadamia nuts, divided
- ¼ cup granulated sugar
- ½ cup [1 stick] butter, melted
- ½ cup white chocolate chips
- 2 [8] oz cream cheese, softened
- ½ 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
- 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.
What a fantastic son you have, so happy you enjoyed it!
My son made this for me for Mother’s Day and it was fantastic!!!
Can you make it without the white chocolate? Would anything need to be added to the crust in place of the chips?
Sure, you can. No other adjustment would need to be made.
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
Thanks for such a sweet comment, I’m delighted your family is enjoying this, too!
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.
Can another nut be used besides Macadamia? No allergy- I just had so many other types of nuts on hand. Thanks!
Oh sure, almonds or pecans would be great too!
I love you, Melissa 👍😜😍😘