Lush Desserts: 14 No-Bake Layered Pans Grandma Called Delight That Come Home From Every Potluck Empty

Lush desserts are the layered pans that grandma called delight, and they were always the first dish scraped clean at the church potluck. A buttery crust, a sweet cream cheese layer, a thick pudding middle and a fluffy whipped topping make four layers that taste far fancier than they are, a cousin of the old icebox cake. They are back in a big way this season: one no-bake pumpkin cheesecake delight video on Facebook has 80,900 reactions and 14,000 shares. Here are 14 favorites: classic chocolate delight, lemon lush, and festive versions like peppermint, eggnog and gingerbread. These lush desserts are make ahead, feed a crowd and need a fridge more than an oven. Let’s start layering..

Chocolate Lush Desserts: The Classic Chocolate Delight

Every church potluck had a pan of this, and it was always scraped clean before the main dishes were cold. Chocolate delight is the queen of lush desserts: a buttery pecan shortbread crust, a sweet cream cheese layer, a thick chocolate pudding middle and a cloud of whipped topping on top. Four layers, no oven fuss beyond the crust, and it feeds a crowd. Tip: let the crust cool completely so the cream layer does not melt. Serve cold squares next to your trifles and layered desserts..

You will need: 1 1/2 cups flour, 3/4 cup cold butter (cubed), 1 cup chopped pecans, 8 oz cream cheese (softened), 1 cup powdered sugar, 1 tub (8 oz) whipped topping (divided), 2 boxes (3.9 oz each) instant chocolate pudding mix, 3 cups cold milk, chocolate shavings.

How to make it: 1. Heat oven to 350F, cut butter into flour, stir in pecans, press into a 9×13 pan, bake 18 to 20 minutes until golden, and cool completely. 2. Beat cream cheese and powdered sugar, fold in 1 cup whipped topping, and spread over the crust. 3. Whisk the chocolate pudding mix with cold milk 2 minutes, spread over the cream cheese layer, and chill 10 minutes. 4. Spread remaining whipped topping on top and sprinkle with chocolate shavings. 5. Chill at least 4 hours, then cut into squares.

Strawberry Lush Layer Cake Style

This version stacks the same strawberry and cream layers tall, like a shortcake, so every slice shows off the berries. Strawberry lush is pink, creamy and pretty enough for a bridal shower. Fresh berries and strawberry gelatin set into a sweet layer over cream cheese and a buttery crust. The red layer shines like stained glass when you cut the first square, and kids love watching it set. Tip: let the gelatin cool until it starts to thicken before adding berries. These lush desserts make a beautiful red and white tray for Christmas, too. Pair them with fresh berry desserts. Would you serve this at a party?

You will need: 1 1/2 cups flour, 3/4 cup cold butter (cubed), 1 cup chopped pecans, 8 oz cream cheese (softened), 1 cup powdered sugar, 1 tub (8 oz) whipped topping (divided), 1 box (3 oz) strawberry gelatin, 1 cup boiling water, 1/2 cup cold water, 2 cups sliced strawberries.

How to make it: 1. Heat oven to 350F, cut butter into flour, stir in pecans, press into a 9×13 pan, bake 18 to 20 minutes until golden, and cool completely. 2. Beat cream cheese and powdered sugar, fold in 1 cup whipped topping, and spread over the crust. 3. Dissolve gelatin in boiling water, add cold water, and chill until syrupy, then fold in berries. 4. Spread over the cream layer and chill 2 hours. 5. Top with remaining whipped topping.

Lemon Lush, the Brightest of the Lush Desserts

Lemon lush is sunshine in a pan, and it is the one that makes people close their eyes on the first bite. Tangy lemon pudding sits over sweet cream cheese and a buttery crust, all topped with fluffy cream. It is light and bright after a heavy holiday meal. Tip: add a little fresh lemon zest to the pudding for a real citrus pop. These lush desserts slice best when very cold. Serve it alongside lemon desserts at a spring brunch. Is lemon your favorite?

You will need: 1 1/2 cups flour, 3/4 cup cold butter (cubed), 1 cup chopped pecans, 8 oz cream cheese (softened), 1 cup powdered sugar, 1 tub (8 oz) whipped topping (divided), 2 boxes (3.4 oz each) instant lemon pudding mix, 3 cups cold milk, lemon zest.

How to make it: 1. Heat oven to 350F, cut butter into flour, stir in pecans, press into a 9×13 pan, bake 18 to 20 minutes until golden, and cool completely. 2. Beat cream cheese and powdered sugar, fold in 1 cup whipped topping, and spread over the crust. 3. Whisk the lemon pudding mix with cold milk 2 minutes, spread over the cream cheese layer, and chill 10 minutes. 4. Spread remaining whipped topping on top and sprinkle with lemon zest. 5. Chill at least 4 hours, then cut into squares.

Turtle Lush With Caramel and Pecans

Cut tall, a turtle lush square looks just like this glossy caramel layered slice. Turtle lush takes the classic chocolate candy and turns it into creamy layers. Chocolate pudding, caramel and toasted pecans make every bite rich and nutty. Every square has a crunchy pecan bite and a ribbon of sweet caramel, just like the candy box favorite Grandma kept for company. Tip: drizzle the caramel just before serving so it stays glossy. These lush desserts are a holiday showstopper. Serve them with slow cooker Christmas candy. Who on your list loves turtles?

You will need: 1 1/2 cups flour, 3/4 cup cold butter (cubed), 1 cup chopped pecans, 8 oz cream cheese (softened), 1 cup powdered sugar, 1 tub (8 oz) whipped topping (divided), 2 boxes (3.9 oz each) instant chocolate pudding mix, 3 cups cold milk, chopped pecans and caramel sauce.

How to make it: 1. Heat oven to 350F, cut butter into flour, stir in pecans, press into a 9×13 pan, bake 18 to 20 minutes until golden, and cool completely. 2. Beat cream cheese and powdered sugar, fold in 1 cup whipped topping, and spread over the crust. 3. Whisk the chocolate pudding mix with cold milk 2 minutes, spread over the cream cheese layer, and chill 10 minutes. 4. Spread remaining whipped topping on top and sprinkle with pecans and a drizzle of caramel. 5. Chill at least 4 hours, then cut into squares.

No-Bake Pumpkin Cheesecake Delight

This is the pan that took over Facebook this fall, with 80,900 reactions and 14,000 shares. Pumpkin cheesecake delight layers a graham crust, a creamy cheesecake layer, and spiced pumpkin pudding under a snowy whipped top. It tastes like pumpkin pie and cheesecake together, and it needs no oven at all. Tip: make it the night before Thanksgiving so the layers set firm. Of all the lush desserts, this one is perfect for fall. Pair it with marbled pumpkin cheesecake. Will it replace your pie this year?

You will need: 2 cups graham cracker crumbs, 1/2 cup melted butter, 8 oz cream cheese (softened), 1 cup powdered sugar, 1 tub (8 oz) whipped topping (divided), 1 can (15 oz) pumpkin puree, 2 boxes (3.4 oz each) instant vanilla pudding mix, 1 1/2 cups cold milk, 2 tsp pumpkin pie spice.

How to make it: 1. Press graham crumbs and butter into a 9×13 pan and chill 15 minutes. 2. Beat cream cheese and powdered sugar, fold in 1 cup whipped topping, and spread over the crust. 3. Whisk pumpkin, pudding mix, milk and spice until thick and spread over the cream layer. 4. Top with remaining whipped topping and a dusting of cinnamon. 5. Chill at least 4 hours.

Blueberry Delight Cups

Spoon the layers into small cups instead of a pan and you get a party-ready blueberry delight for every guest. Blueberry delight is a vintage dessert with a deep purple berry layer over sweet cream. It is the one Grandma made with canned pie filling when company was coming. Tip: use a homemade blueberry sauce if you have fresh or frozen berries. A graham or pecan crust both work. These lush desserts look pretty on any holiday table. Serve it with cheesecake cookies. Do you remember this from family gatherings?

You will need: 1 1/2 cups flour, 3/4 cup cold butter (cubed), 1 cup chopped pecans, 8 oz cream cheese (softened), 1 cup powdered sugar, 1 tub (8 oz) whipped topping (divided), 1 can (21 oz) blueberry pie filling.

How to make it: 1. Heat oven to 350F, cut butter into flour, stir in pecans, press into a 9×13 pan, bake 18 to 20 minutes until golden, and cool completely. 2. Beat cream cheese and powdered sugar, fold in 1 cup whipped topping, and spread over the crust. 3. Spread pie filling over the cream cheese. 4. Top with remaining whipped topping. 5. Chill 4 hours and cut into squares.

Banana Pudding Lush

Banana pudding lush turns the Southern potluck classic into neat, sliceable layers. A vanilla wafer crust, cream cheese layer, banana slices and pudding all sit under a fluffy top. The crust stays crisp for two days in the fridge, so you can make it early for a party. Tip: slice the bananas right before layering so they stay bright. It is a fun change from the usual pan. Pair it with most requested family recipes for a banana lover’s spread. Have you tried banana pudding as bars?

You will need: 2 cups vanilla wafer crumbs, 1/2 cup melted butter, 8 oz cream cheese (softened), 1 cup powdered sugar, 1 tub (8 oz) whipped topping (divided), 3 ripe bananas, 2 boxes (3.4 oz each) instant banana or vanilla pudding mix, 3 cups cold milk, crushed vanilla wafers.

How to make it: 1. Press wafer crumbs and butter into a 9×13 pan and chill. 2. Beat cream cheese and powdered sugar, fold in 1 cup whipped topping, and spread over the crust. 3. Layer sliced bananas over the cream cheese. 4. Whisk pudding and milk, spread over bananas, and top with remaining whipped topping and crushed wafers. 5. Chill 4 hours.

Key Lime Cheesecake Delight

Cut into neat slices, key lime delight looks like a creamy no-bake cheesecake on a graham crust. Key lime lush tastes like a Florida vacation in a pan. Tangy lime pudding over creamy cheese and a graham crust brings a fresh, tart flavor that wakes up a winter table. It is a refreshing choice when the rest of the table is rich and heavy. Tip: use fresh lime juice and zest for the brightest taste. A few lime slices on top make it look pretty. Serve it alongside no-oven holiday desserts. Are you a lime lover?

You will need: 2 cups graham cracker crumbs, 1/2 cup melted butter, 8 oz cream cheese (softened), 1 cup powdered sugar, 1 tub (8 oz) whipped topping (divided), 1 can (14 oz) sweetened condensed milk, 1/2 cup fresh lime juice, 1 tbsp lime zest, lime slices.

How to make it: 1. Press crumbs and butter into a 9×13 pan and chill. 2. Beat cream cheese and powdered sugar, fold in 1 cup whipped topping, and spread over the crust. 3. Whisk condensed milk, lime juice and zest until thick and spread over the cream. 4. Top with remaining whipped topping and lime slices. 5. Chill 4 hours.

Peppermint Lush Desserts for Christmas

Peppermint lush is the Christmas version everyone asks for the recipe for. Chocolate pudding with a minty cream layer and crushed candy canes on top looks so festive. The red and white top looks like a candy cane and brightens any dessert buffet. Tip: add the candy canes right before serving so they stay crunchy. These lush desserts are perfect for a holiday party. Serve with Christmas bar cookies. Will you make this for Christmas?

You will need: 1 1/2 cups flour, 3/4 cup cold butter (cubed), 1 cup chopped pecans, 8 oz cream cheese (softened), 1 cup powdered sugar, 1 tub (8 oz) whipped topping (divided), 2 boxes (3.9 oz each) instant chocolate pudding mix, 3 cups cold milk, crushed candy canes, 1/2 tsp peppermint extract.

How to make it: 1. Heat oven to 350F, cut butter into flour, stir in pecans, press into a 9×13 pan, bake 18 to 20 minutes until golden, and cool completely. 2. Beat cream cheese and powdered sugar, stir in peppermint extract, fold in 1 cup whipped topping, and spread over the crust. 3. Whisk the chocolate pudding mix with cold milk 2 minutes, spread over the cream cheese layer, and chill 10 minutes. 4. Spread remaining whipped topping on top and sprinkle with crushed candy canes. 5. Chill at least 4 hours, then cut into squares.

Coconut Cream Delight

Pile the whipped cream high and a coconut cream delight slice looks just like a diner coconut cream pie. Coconut cream lush is a dreamy, snowy white pan that looks right at home at Christmas. Coconut pudding sits over cream cheese and a pecan crust, topped with toasted coconut. The toasted flakes on top smell like a tropical bakery when they come out of the pan. Tip: toast the coconut in a dry skillet for 3 to 4 minutes, stirring often. These lush desserts are perfect for coconut fans. Serve them with snowball cookies. Is coconut a must at your house?

You will need: 1 1/2 cups flour, 3/4 cup cold butter (cubed), 1 cup chopped pecans, 8 oz cream cheese (softened), 1 cup powdered sugar, 1 tub (8 oz) whipped topping (divided), 2 boxes (3.4 oz each) instant coconut cream pudding mix, 3 cups cold milk, 1 cup toasted coconut.

How to make it: 1. Heat oven to 350F, cut butter into flour, stir in pecans, press into a 9×13 pan, bake 18 to 20 minutes until golden, and cool completely. 2. Beat cream cheese and powdered sugar, fold in 1 cup whipped topping, and spread over the crust. 3. Whisk the coconut pudding mix with cold milk 2 minutes, spread over the cream cheese layer, and chill 10 minutes. 4. Spread remaining whipped topping on top and sprinkle with toasted coconut. 5. Chill at least 4 hours, then cut into squares.

Pistachio Delight, Grandma’s Green Lush Dessert

Pistachio delight is the green layered dessert from countless church cookbooks. Pistachio pudding, crushed pineapple and a pecan crust make a sweet, nutty pan. The soft green color and sweet pineapple make it a fun conversation starter at any holiday potluck or church supper. Tip: chop pistachios for the top for extra crunch. It looks festive on a Christmas table. Serve it with retro gelatin salads. Have you ever had this green treat?

You will need: 1 1/2 cups flour, 3/4 cup cold butter (cubed), 1 cup chopped pecans, 8 oz cream cheese (softened), 1 cup powdered sugar, 1 tub (8 oz) whipped topping (divided), 2 boxes (3.4 oz each) instant pistachio pudding mix, 3 cups cold milk, chopped pistachios, 1 can (8 oz) crushed pineapple (drained).

How to make it: 1. Heat oven to 350F, cut butter into flour, stir in pecans, press into a 9×13 pan, bake 18 to 20 minutes until golden, and cool completely. 2. Beat cream cheese and powdered sugar, fold in 1 cup whipped topping, and spread over the crust. 3. Whisk the pistachio pudding mix and drained pineapple with cold milk 2 minutes, spread over the cream cheese layer, and chill 10 minutes. 4. Spread remaining whipped topping on top and sprinkle with chopped pistachios. 5. Chill at least 4 hours, then cut into squares.

Cherry Cheesecake Delight

Cherry cheesecake delight is a bright red holiday classic with a creamy cheesecake layer and sweet cherry topping. It is the pan that always looked so pretty at the end of the buffet. It is the kind of make ahead pan that frees up your oven on a busy holiday weekend. Tip: chill the pie filling first so it spreads easily. A graham crust works best here. Serve it with juicy cherry desserts. Is cherry your family’s favorite?

You will need: 2 cups graham cracker crumbs, 1/2 cup melted butter, 8 oz cream cheese (softened), 1 cup powdered sugar, 1 tub (8 oz) whipped topping (divided), 1 can (21 oz) cherry pie filling.

How to make it: 1. Press crumbs and butter into a 9×13 pan and chill. 2. Beat cream cheese and powdered sugar, fold in 1 cup whipped topping, and spread over the crust. 3. Spread cherry filling over the cream. 4. Add dollops of remaining whipped topping. 5. Chill 4 hours.

Gingerbread Lush Desserts

Gingerbread lush tastes like a cookie jar at Christmas. A gingersnap crust, sweet cream, and vanilla pudding spiced with ginger and cinnamon bring holiday cheer to every bite. The spicy crust and creamy layers smell like a warm kitchen on a snowy December afternoon. Tip: add a spoon of molasses to the pudding for real gingerbread flavor. Serve it with old-fashioned upside down cakes. Does gingerbread mean Christmas to you?

You will need: 2 cups gingersnap crumbs, 1/2 cup melted butter, 8 oz cream cheese (softened), 1 cup powdered sugar, 1 tub (8 oz) whipped topping (divided), 2 boxes (3.4 oz each) instant vanilla pudding mix, 3 cups cold milk, 1 tbsp molasses, 1 tsp ground ginger, 1 tsp cinnamon.

How to make it: 1. Press crumbs and butter into a 9×13 pan and chill. 2. Beat cream cheese and powdered sugar, fold in 1 cup whipped topping, and spread over the crust. 3. Whisk pudding, milk, molasses and spices and spread over the cream. 4. Top with remaining whipped topping and crushed gingersnaps. 5. Chill 4 hours.

Eggnog Cheesecake Delight

Slice it like cheesecake and finish the top with a thin caramel layer for a dressed-up eggnog delight. Eggnog lush is a creamy Christmas pan that tastes like a cup of holiday nog. Vanilla pudding made with store-bought eggnog sits over cream cheese and a buttery crust, finished with nutmeg. A light dusting of nutmeg on top makes it look like freshly fallen snow on a winter night. Tip: use pasteurized eggnog and keep it chilled. These lush desserts are a lovely addition to any holiday buffet. Serve with homemade marshmallows. Do you love eggnog at Christmas?

You will need: 1 1/2 cups flour, 3/4 cup cold butter (cubed), 1 cup chopped pecans, 8 oz cream cheese (softened), 1 cup powdered sugar, 1 tub (8 oz) whipped topping (divided), 2 boxes (3.4 oz each) instant vanilla pudding mix, 3 cups cold pasteurized eggnog (alcohol free), ground nutmeg.

How to make it: 1. Heat oven to 350F, cut butter into flour, stir in pecans, press into a 9×13 pan, bake 18 to 20 minutes until golden, and cool completely. 2. Beat cream cheese and powdered sugar, fold in 1 cup whipped topping, and spread over the crust. 3. Whisk the vanilla pudding mix with cold eggnog 2 minutes, spread over the cream cheese layer, and chill 10 minutes. 4. Spread remaining whipped topping on top and sprinkle with nutmeg. 5. Chill at least 4 hours, then cut into squares.