Cherry Lush
This cherry lush recipe stacks four layers into one 9x13 pan: a baked pecan crust, a sweet cream cheese layer, cheesecake pudding, and a ruby cap of cherry pie filling.
Equipment
- 9x13 inch baking dish - glass or ceramic works best for even crust browning and easy slicing
- Electric hand mixer - for whipping the cream cheese smooth in about a minute
- Mixing bowls - at least two, one for the cream cheese layer and one for the pudding
- Offset spatula - the fastest way to spread each layer without dragging up the one below
- Silicone spatula - for folding whipped topping in gently and scraping bowls clean
- Measuring cups and spoons - for the crust ratios and the pudding milk
- Whisk - to beat the pudding and milk until it thickens
Ingredients
For the Crust
- 1 cup all-purpose flour - 125 g
- ½ cup pecans - 60 g, finely chopped for the crust
- ½ cup unsalted butter - 113 g, 1 stick, melted
- 2 tablespoons granulated sugar - 25 g
For the Cream Cheese Layer
- 8 oz full-fat cream cheese - 226 g, softened to room temperature
- 1 cup powdered sugar - 120 g
- ½ teaspoon pure vanilla extract
For the Pudding Layer
- 2 packages instant cheesecake pudding mix - 3.4 oz/96 g each
- 3 cups cold whole milk - 720 ml
For the Topping
- 1 tub frozen whipped topping - 16 oz/455 g, thawed and divided between two layers and the top
- 1 can cherry pie filling - 21 oz/595 g
- 2 tablespoons pecans - 15 g, chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- In a bowl, stir together 1 cup (125 g) flour, ½ cup (60 g) chopped pecans, and 2 tablespoons (25 g) granulated sugar. Pour in ½ cup (113 g) melted butter and mix until the crumbs are evenly damp and hold together when pressed.
- Tip the mixture into the dish and press it into a firm, even layer across the bottom. Bake for 12 minutes, or until the edges turn light golden. Set the dish on a rack and cool completely before adding anything on top.
- Beat 8 oz (226 g) softened cream cheese on medium until smooth, about one minute. Add 1 cup (120 g) powdered sugar and ½ teaspoon vanilla, then beat until no lumps remain.
- Fold in 1 cup of the thawed whipped topping by hand with a silicone spatula until just combined. Spread this over the cooled crust in an even layer, working gently so you don't pull up crumbs.
- In a separate bowl, whisk 2 packages of instant cheesecake pudding mix with 3 cups (720 ml) cold milk for about 2 minutes, until the mixture visibly thickens and starts to hold soft ridges. Fold in another 1 cup of the whipped topping until smooth.
- Spread the pudding gently over the cream cheese layer. Chill the pan for 20 minutes at this stage so the pudding firms up before the fruit goes on.
- Spoon the full 21 oz (595 g) can of cherry pie filling over the set pudding. Spread it out carefully with the back of a spoon, keeping it to a single even layer and working from the center outward.
- Spread the remaining whipped topping (about 2 cups) over the cherries in soft swoops. Scatter 2 tablespoons (15 g) chopped pecans over the top for a little crunch.
- Cover the dish and refrigerate for at least 4 hours, or overnight, until every layer is set firm. Slice into 15 squares with a knife wiped clean between cuts for tidy edges.
Notes
- Use full-fat cream cheese only. Reduced-fat blocks hold more water and never firm up, which is the single most common cause of a runny lush.
- Thaw the whipped topping in the fridge, not on the counter. Counter-thawed topping goes loose and won't hold a peak on the cream cheese layer.
- Cool the crust completely. Even slightly warm, it will soften the cream layer above it.
- Chill the pudding before the cherries. A 20-minute chill in between keeps the colors separate and prevents the red from bleeding into the cream.
- Wipe the knife between cuts. Clean slices show off the layers instead of smearing them together.
- Give it the full four hours. The extra chill is what holds the squares upright when you cut them.
- Toast the pecans first if you want more crunch. Five minutes in the oven deepens their flavor before they go into the crust.
- Make-ahead: This dessert is better the next day, so assembling it a full day before serving is the ideal plan. Store covered in the fridge for up to 4 days.
- Freezer: Freeze the assembled lush, covered well, for up to 1 month. Thaw overnight in the fridge before serving.
- Variations: Swap cherry for blueberry, strawberry, raspberry, or apple pie filling. Use chocolate instant pudding for a black forest flavor. Swap the pecan crust for graham cracker or vanilla wafer crust.
Nutrition
Serving: 1SquareCalories: 325kcalCarbohydrates: 40gProtein: 4gFat: 17gSaturated Fat: 10gCholesterol: 30mgSodium: 250mgSugar: 28g
Tried this recipe?Let us know how it was!