Lemon lush? Norma Rae Pilkenton of Everett struck it lucky with her request for this favorite dessert her mother used to make.
Four Forum cooks have sent along their takes on the subject and, while all are similar, they’re slightly different, too.
Let’s begin with this version shared by Terry Welborn of Everett, who tells us, “I got this recipe from a neighbor several years ago. It may or may not be what Norma Rae wants, but it is delicious.”
And we hear from Marysville cook Jean Rowe, “On May 25, I saw a request from Norma Rae Pilkenton, who was looking for a lush recipe.
“I’ve eaten this delightful dessert made by Ann Landre for several years, and it is scrumptious!”
Lemon lush
Crust:
2cubes (1 cup) butter, softened
2cups flour
1cup ground walnuts or crushed pretzels
First layer:
1package (8 ounces) cream cheese, softened
1cup powdered sugar
1cup frozen whipped topping, thawed
Second layer:
41/2cups cold milk
3small packages instant lemon pudding mix
Topping:
1cup frozen whipped topping, thawed
Ground walnuts
For the crust, in mixing bowl, combine the butter, flour and walnuts or crushed pretzels; mix by hand until ingredients are thoroughly combined, then spread in bottom of 9-by-13-inch baking pan that’s been sprayed with nonstick coating. Pat mixture firmly in place. Bake at 375 degrees 30 to 40 minutes. Remove from oven and cool thoroughly.
For the first layer, in a large mixing bowl, beat together the cream cheese, powdered sugar and whipped topping until smooth; spread over the cooled crust.
For the second layer, in a large bowl, combine the milk and pudding mix and beat until stiff; spread over the first layer.
For the topping, spread the pudding mixture with the remaining 1 cup whipped topping and sprinkle with ground walnuts. Cover and chill. Keep refrigerated.
Makes one 9-by-13-inch pan.
Lemon lush
Crust:
2tablespoons granulated sugar
1cup flour
1cube (1/2 cup) butter, softened
First layer:
1package (8 ounces) cream cheese, softened
1container (8 ounces) frozen whipped topping, divided
1/2cup powdered sugar
Second layer:
2small packages instant lemon pudding mix
3cups milk
Topping: remaining frozen topping
For the crust, in medium mixing bowl, combine sugar, flour and butter; mix well and pat onto bottom of a 9-by-12-inch baking pan. Bake at 350 degrees 10 to 15 minutes. Remove from oven and cool thoroughly.
For the first layer, in medium mixing bowl, combine cream cheese, half of the whipped topping and powdered sugar; mix well and spread evenly over the cooled crust.
For the second layer, combine pudding mix and milk; mix well, according to package directions, and spread evenly over the first layer. Top with the remaining whipped topping. Refrigerate until needed. Keep refrigerated.
Makes one 9-by-12-inch pan.
The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Wednesday’s Food section.
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