Lush Dessert
This dessert is so easy- too easy for how incredible and decadent it is. Buttery almond cookie crust, topped with a no-bake cheesecake layer and chocolate pudding layer, ending with a thick fluffy layer of whipped cream. Every time I make this, it disappears! It is the perfect dessert to end any meal; its taste is light, and it’s not overly sweet. Ooh-lala!
Why I love this recipe for Lush Dessert
Me and Lush go way back. The mother of a long-lost friend of mine used to make this. I loved this dessert so much. Somewhere along the way, not only did I lose touch with this friend, but I lost the recipe! I had to recreate it from memory. Which isn’t that remarkable; the recipe is simple for how extraordinary this dessert tastes. I took a cookie recipe from my Grandma and used it as the crust. I remembered thinking the crust tasted like my Grandma’s Almond Snowball Cookies. And from there, I built the layers. If you would rather make homemade chocolate pudding, you can use the filling for my chocolate pie instead. This dessert can be made for a potluck or a special dinner. It could be made in individual ramekins for a special meal. It can be prepared a day ahead. If you are entertaining, it’s always a bonus to be able to prepare ahead of time! I am salivating more than a St. Bernard right now. Let’s get to making this dessert!
Gather these ingredients
How to make Lush Dessert
Pulse almonds in a food processor to grind the almonds. Combine ground almonds with remaining crust ingredients. Press into the bottom of a 9×13″ cake pan.
Place in 350 degree oven. Bake for 15 minutes, remove and let cool.
Combine cream cheese with sugar, vanilla extract with a whisk gradually add heavy whipping cream cheese mixture, whip until fluffy. When crust is cool, add the cream cheese filling in an even layer over the cookie crust.
Mix together the pudding layer, whip until pudding is thick and firm, add the pudding layer over the cream cheese and spread into all corners.
Now whip the heavy whipping cream with sugar and vanilla until stiff peaks form. Add this last layer to the dessert. Place in the refrigerator for a minimum of 2 hours. Lush dessert can be made 24 hours before serving, making it perfect to make the day ahead to free up time.
I hope you love this recipe as much as we do. Please share it on your socials, pin it, and rate it in the recipe card below. I appreciate you being here. I aim to make connecting with those you love around the table easier and more enjoyable! XO, Sheila
Lush Dessert
Equipment
- 1 9×13 inch cake pan
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 3/4 cups ground almonds
- 1/4 tsp salt
- 1 cup butter
Cream Cheese Filling
- 8 ounces brick of cream cheese
- 1 cup powdered sugar
- 1/2 cup heavy whipping cream
Chocolate Pudding Filling
- 2 boxes 5.9 oz instant chocolate pudding mix
- 4 cups milk
Whipped Topping
- 1 1/2 cups heaving whipping cream
- 1 tbsp sugar
- 1/2 tsp vanilla
- 1/2 cup slivered almonds garnish
Instructions
preheat oven to 350°
- Pulse 3/4 cup of whole almonds in a food processor until they become a fine powder.
- Add flour, ground almonds, powdered sugar, salt, and butter together in mixing bowl mix until a combine. Dough should be crumbly but stick together if pinched in a ball.
- Pour cookie crust into a 9×13 cake pan. Press cookie dough into an even layer over the bottom of the pan, getting it into every corner. Place in preheated oven and bake for 15 minute. Remove and set aside to cool.
Cheesecake filling
- Add cream cheese, powdered sugar to mixing bowl mix with the whisk attachment, gradually adding in the heavy whipping cream. Whisk until light and fluffy.
- When crust is cool smooth cream cheese layer over the crust.
Chocolate pudding layer
- Add two large boxes of instant chocolate pudding mix to a bowl with 4 cups of cold milk and whip until smooth.
- Smooth chocolate pudding in an even layer over the cheesecake layer.
Whipped topping layer
- Add heavy whipping cream, sugar, and vanilla to bowl and whip using the whisk attachment. Whip until there are soft peaks. Spread whipped cream over top of the pudding layer. Cover and refriderate.
- Garnish: If you want you can garnish with toasted almonds, strawberry slices, a mint leaf is always pretty.
My in laws make this exact same thing, but use CoolWhip instead of making the whipping cream and call it Mississippi Mud Pie…whatever you call it, it's DELICIOUS!!!
I just came across your blog and I am not sure my waistline will be happy I did. This dessert looks way to good and easy. Might have to make a list and go to the grocery store real soon. I think this is the first time I have seen a recipe like this, thanks for sharing
I have been looking for this recipe for years now. I am beyond excited you shared it. Can't wait to make it now!
I have been looking for this recipe for years now. I am beyond excited you shared it. Can't wait to make it now!
I love, love, love this stuff! It is our "funeral" dessert at church. So I forget about unless I have to make it for a funeral lunch. Have had it made with butterscotch, lemon and coconut puddings as well! Might have to make this for super bowl sunday!
It's not good to enjoy food blogs when one is TRAPPED inside their home due to 5" of ice on their driveway…. and unable to get to the store for ingredients. I am super anxious to try your recipe, it's very similar to my Grandma Nini's version: http://quiteatingout.blogspot.com/2010/12/pudding-cake.html. Except your pictures rock and mine don't. 🙂 {Hugs}
Mmmm! My mother-in-law makes one similar to this and it's always good. I like your addition of almonds, though. And the heart strawberry on the last picture. =)
Sheila, it looks sooo yummy! I loved the "salivating more than a St. Bernard"! That gave me a visual and made me smile! Enjoy our Snowtacular Day!