Lemon Lush Dessert Shooters (2024)

April 22, 2015 Updated April 30, 2020 BySam 38 Comments

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Shot glass desserts are my new obsession.

I mean, this is my second shot glass-contained dessert in under two weeks. They’re just so cute, and easy to make and delicious, and perfectly portioned and I can’t get enough of them. Oh, and did I mention they are NO BAKE?

It’s atrifecta of perfect layers on a soft, walnut based crust. Creamy and sweet, refreshingly lemony, light and fluffy…

Perfection.

Honestly, I don’t really consider myself to be a huge fan of lemon desserts (except this lemon curd). I don’t make them often (because hello, chocolate), but also because Zach won’t even touchanything with lemon in it, and I like to use him as my taste-tester.

However,my aunt brought this dessert to a dinner at my grandmother’s in a 13×9 pan and… I probably ate a good 12×8 portion of it.

No self-control whatsoever, I’m telling you…

She shared the recipe with me and I am so excited to share myslightlyaltered shot glass rendition of this easy, no bake dessert with you. I followed the recipe pretty closely and used Cool Whip, but you can always substitute my homemade whipped cream instead!

In the original recipe, the crust is baked in a 13×9 pan.

That’s… not exactly possible when you’re serving the dessert in plastic shot glasses, so I modified the crust into an easy, no bake version (guys, it almost tastes like cookie dough).

So I think it’s fair for me to say you need these in your life right now. Light, refreshing and no bake, they are the perfect spring/summertime dessert.

Light, refreshing and super easy no-bake lemon lush dessert shooters

4.88 from 16 votes

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Course: Dessert

Cuisine: American

Prep Time: 25 minutes minutes

Total Time: 25 minutes minutes

Servings: 24 shooters

Calories: 113kcal

Author: Sam Merritt

Ingredients

Crust

▢ ¼ cup finely chopped walnuts
▢ ½ cup all-purpose flour
▢ 1 Tablespoon brown sugar packed
▢ 4 Tablespoon butter melted

Filling

▢ 8 oz cream cheese softened
▢ 1 cup confectioners sugar
▢ 8 oz cool whip thawed (divided)
▢ 2 boxes instant lemon pudding 3.4 oz each
▢ 3 cups milk
▢ 2 Tablespoons additional chopped nuts for garnish optional

Instructions

Set out 24 2 oz shot glasses*
In food processor combine all ingredients for crust (walnuts, flour, brown sugar and melted butter)
¼ cup finely chopped walnuts, ½ cup all-purpose flour, 1 Tablespoon brown sugar, 4 Tablespoon butter
Pulse until well combined.
Press about 1 tsp into the bottom of each shot glass.
In stand mixer, beat cream cheese.
8 oz cream cheese
Slowly add confectioners sugar, scraping down sides of bowl as needed.
1 cup confectioners sugar
Add 1 cup Cool Whip, mixing until all ingredients are well combined
8 oz cool whip
Transfer filling to quart-sized ziploc bag and cut a 1" hole in the corner of the bag.
Evenly distribute filling among shot glasses, piping on top of crust
In large bowl, combine instant pudding mix and milk, whisking for about 3 minutes (until mixture thickens).
2 boxes instant lemon pudding, 3 cups milk
Pour pudding mix into gallon-sized ziploc bag and cut 1" hole in the corner of the bag.
Evenly distribute pudding among shot glass, piping on top of first layer.
Transfer remaining Cool Whip to quart-sized ziploc bag and cut 1" hole in one corner of the bag.
Pipe Cool Whip on top of pudding layer.
Sprinkle with additional nuts if desired.
2 Tablespoons additional chopped nuts for garnish
Keep refrigerated.

Notes

*I always use these disposable shot glasses from Amazon for my dessert shooters.

Nutrition

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

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