I’m a fool over a layered dessert – especially in the warmer months. And it’s been in the upper 80s here, so I’ve been craving stuff like this. Wait, who am I kidding? I like layered desserts any time of the year. I just like dessert. Period.
And I love the flavors of lemon and strawberry together. So when I was brainstorming about a new layer dessert to put together, lemon and strawberry were on my list. Well, lookie here…
A Nilla Wafer crust topped with a layer of sweetened cream cheese, lemon pie filling, whipped topping, and it’s all topped off with fresh strawberries drizzled in lemon curd! What?? You heard me. Strawberry and lemon deliciousness.
Well, Strawberry Lemon Lush to be exact. At least that’s the name I gave it. Honestly, it doesn’t really matter what you call it as long as you call it yummy.
And just so you know, this is amazingly delicious with blueberries in place of the strawberries if that’s more your jam. I mean, I’d prefer you do it with strawberries, but I’m just looking out for you. I’m nice like that.
One word to the wise, once you put the strawberries and curd on there, serve it immediately. If you need to make it in advance, make everything short of topping it off with the berries and curd, then just add those when you’re ready to serve. Sliced strawberries just don’t do well in the fridge for long periods of time and this is just better when they’re fresh. Y’all enjoy!
Strawberry Lemon Lush
- 1 (11-ounce) box vanilla wafer cookies
- 1/2 cup unsalted butter melted
- 3 tablespoon sugar
- 2 (8-ounce) packages cream cheese, softened
- 2 (8-ounce) containers frozen whipped topping, thawed
- 1 1/2 cups powdered sugar
- 1 (22-ounce) can lemon pie filling
- 1 lb fresh strawberries
- 1/4 cup jarred lemon curd
- 1 teaspoon water
- Crush the vanilla wafers either by pulsing in a food processor and by crushing in a zip top bag. In a medium bowl, combine the crushed cookies with the melted butter and sugar. Spray a 13"x9" baking dish with nonstick cooking spray. Pour the cookie mixture evenly into the dish and press it flat to make a crust. Using the back of a small measuring cup works great for this.
- In a medium bowl, beat the softened cream cheese until smooth with a hand mixer. Add 1/2 of one of the containers of whipped topping and mix well. Add the other 1/2 of one of the containers of whipped topping and mix well. Mix in the powdered sugar. Spread the cream cheese mixture evenly on top of the crust.
- Open the can of lemon pie filling and spread it evenly on top of the cream cheese mixture.
- Spread the other container of whipped topping evenly over the lemon pie filling. Cover and refrigerate at least 4 hours, but preferably overnight.
- When ready to serve, wash and slice the strawberries and spread them in an even layer on top of the dessert. In a small bowl, microwave the lemon curd for about 30 seconds until just barely warm. Next, stir in 1 teaspoon of water and mix until the curd is pourable. Drizzle the curd over the strawberries with a spoon or by pouring the curd into a small zip top bag and cutting a hole in one corner to drizzle. Serve immediately.