This gorgeous lemon lush trifle has 7 layers of pure lemon bliss starting with toasted graham cracker crumbs, whipped cream cheese, fluffy lemon pudding, and heaping swirls of whipped cream and fresh lemon slices on top.
Why this recipe works
Aside from its beautiful presentation, this lemon lush trifle is packed full of dreamy layers of graham crackers, lemon pudding, and cream cheese similar to our original lemon lush. It’s fluffy, light, and airy – perfect for summer potlucks and parties.
Plus, it’s really easy to whip together and is virtually a no-bake dessert, aside from the few minutes in the oven to toast up the graham cracker crumbs (which is entirely worth it).
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CRUST – Toasting the graham cracker crumbs isn’t necessary – it enhances their flavor a bit and gives them some added crispiness, but is totally optional. You can also add 1/2 cup granulated sugar to the graham cracker crumb/butter mixture to sweeten the crumbs up if desired.
PUDDING – Grab 2 – 3.4 ounce boxes of instant lemon pudding mix. You’ll mix this with milk and Cool Whip until it’s light and fluffy.
CREAM CHEESE – To properly soften cream cheese, remove it from the refrigerator, slice it into cubes, and allow it to rest at room temperature for 20-30 minutes on a plate.
WHIPPED TOPPING – Cool Whip is our first choice as it is already stabilized, packaged, and ready to be used without any additional prep work. If you would like, you can use our homemade stabilized whipped cream in its place though that will tack on a bit more prep time for you. You can also use regular homemade whipped topping, but it will not last very long and you definitely want stability for a trifle.
How to Make Lemon Lush Trifle
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350F.
- Pulse graham crackers in the bowl of a food processor until completely crushed into fine, even crumbs.
- Add melted butter to the graham cracker crumbs and pulse several more times until fully combined.
- Spread the graham cracker crumb mixture onto a sheet pan and place in the oven to brown for 5-7 minutes. Remove crumbs once they are toasted – do not burn. Set aside to cool.
- In a medium mixing bowl, whisk together the pudding mix and milk. Whisk until mixture thickens. Fold in one 8 oz container of Cool Whip and set the mixture aside.
- In a large mixing bowl, use a hand mixer to beat the cream cheese until fluffy. Beat in the powdered sugar until fully combined and smooth. Fold or mix in 2 – 8 oz containers of Cool Whip and 2 tablespoons lemon zest.
- Build the trifle by layering 1/3 of the toasted graham cracker crumbs, then about 1/2 of the cream cheese mixture, 1/2 of the lemon pudding mixture, and another layer of graham crackers crumbs, the remaining cream cheese mixture, remaining lemon pudding mixture, and a final layer of graham cracker crumbs.
- Mound the top of the trifle with big swirls of the final 8 oz container of Cool Whip (you may not use it all). Decorate with fresh lemon slices, lemon zest, and/or mint leaves.
Frequently Asked Questions & Expert Tips
To store, cover with plastic wrap or in an air-tight container kept in the refrigerator for up to 3 days.
You can store the trifle in the freezer to keep it fresh for longer – be sure you are assembling the trifle in a freezer-safe dish if so.
If you can’t seem to find graham crackers, or they aren’t available to you where you live, you can substitute them with shortbread cookies, Golden Oreo cookies, or digestive biscuits.
Serving Suggestions
Optionally top lemon lush trifle with chopped nuts, mint leaves, lemon slices, lemon zest, and extra whipped topping. Serve chilled by the scoopful!
Ingredients
- 14.4 ounce graham crackers 1 box
- 1/2 cup unsalted butter melted
- 6.8 ounces instant lemon pudding m ix 2 – 3.4 ounce boxes
- 3 cups whole milk
- 32 ounces Cool Whip 4 – 8 ounce containers
- 16 ounces cream cheese 2 – 8 ounce blocks, softened
- 2 cups powdered sugar
- 2 Tablespoons lemon zest
Optional Garnish
- lemon slices
- lemon zest
- mint leaves
Things You’ll Need
- Food processor
- Trifle bowl
- Hand mixer
- Baking sheet
Before You Begin
- To store, cover with plastic wrap or in an air-tight container kept in the refrigerator for up to 3 days.
- You may not use all of the final 8 oz of Cool Whip to top the trifle. It’s up to you and your personal decorating preferences. I piped the Cool Whip onto the trifle with a decorating bag and piping tip #1M. Cool whip doesn’t pipe into crisp detailed designs, but it worked for nice soft swirly piled here.
- Toasting the graham cracker crumbs isn’t necessary – it enhances their flavor a bit and gives them some added crispiness, but is totally optional. You can also add 1/2 cup granulated sugar to the graham cracker crumb/butter mixture to sweeten the crumbs up if desired.
- This makes a large amount of cream cheese filling and lemon pudding filling – enough to really fill a trifle dish. You may have a bit of leftover filling mixture. You could also halve the cream cheese filling layer and the lemon pudding layer though you may end up with a trifle that is not filled to the top.
Instructions
- Preheat oven to 350F.
- Pulse graham crackers in the bowl of a food processor until completely crushed into fine, even crumbs.
- Add melted butter to the graham cracker crumbs and pulse several more times until fully combined.
- Spread the graham cracker crumb mixture onto a sheet pan and place in the oven to brown for 5-7 minutes. Remove crumbs once they are toasted – do not burn. Set aside to cool.
- In a medium mixing bowl, whisk together the pudding mix and milk. Whisk until mixture thickens. Fold in one 8 oz container of CoolWhip and set the mixture aside.
- In a large mixing bowl, use a hand mixer to beat the cream cheese until fluffy. Beat in the powdered sugar until fully combined and smooth. Fold or mix in 2 – 8 oz containers of Cool Whip and 2 tablespoons lemon zest.
- Build the trifle by layering 1/3 of the toasted graham cracker crumbs, then about 1/2 of the cream cheese mixture, 1/2 of the lemon pudding mixture, and another layer of graham crackers crumbs, the remaining cream cheese mixture, remaining lemon pudding mixture, and a final layer of graham cracker crumbs.
- Mound the top of the trifle with big swirls of the final 8 oz container of Cool Whip (you may not use it all). Decorate with fresh lemon slices, lemon zest, and/or mint leaves.
