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Vanilla Lush Cake is a simple, layered Cool Whip dessert with a thick & chewy sugar cookie crust. The sugar cookie crust is topped with a cream cheese layer and a vanilla Cool Whip layer. This dessert is perfect for potlucks and get togethers!
Lush Cake is Always a Good Idea!
Lush cake is something my grandma is known for. She either brings brownies or a lush cake to all family get togethers.
Her chocolate lush is one of my favorite desserts and always takes me bak to my childhood. Dan isn’t too much of a chocolate fan though, so I whipped up a vanilla version.
This vanilla version is a new favorite. Move over, chocolate. There’s a new flavor in town!!
One of the reasons why lush cake is the perfect pot luck dessert is because it doubles or halves seamlessly!
The Sugar Cookie Crust
The sugar cookie crust is the bottom layer of this Lush Cake. It is thick and chewy. The perfect base for all of the creamy goodness that goes on top.
The crust is made easily by combining butter, sugar, an egg, vanilla and flour together in either a stand mixer or using a handheld mixer.
The crust is then baked at 350° for 15 minutes, or until the crust has puffed up. The crust shouldn’t be browning at all, you’ll want to pull it when it is a little under done to achieve the chewy crust.
Let the crust cool completely before adding the next layers.
The Cool Whip Layers
If you look closely at the pictures, you’ll be able to see both of the Cool Whip Layers.
The layer just above the sugar cookie crust is a cream cheese layer. This layer is made with powdered sugar, cream cheese and Cool Whip.
The powdered sugar and cream cheese are whipped together and then folded into the Cool Whip. This is then spread onto the completely cool sugar cookie crust.
The very top layer happens to be my favorite. It is creamy and FULL of vanilla flavor. It is my favorite sugar cookie buttercream frosting and Cool Whip folded together.
The buttercream is made by whipping butter, powdered sugar, milk and vanilla together. Once the buttercream is light and fluffy, slowly fold in the Cool Whip.
Spread evenly over the cream cheese layer and then refrigerate for 1 hour before serving.
Vanilla Lush Cake
(Printable Recipe Below)
Vanilla Lush Cake is a simple, layered Cool Whip dessert with a thick & chewy sugar cookie crust. The sugar cookie crust is topped with a cream cheese layer and a vanilla Cool Whip layer. This dessert is perfect for potlucks and get togethers!
Ingredients
Sugar Cookie Crust
- 1 cup butter
- 1 cup sugar
- 2 eggs
- 4 tsp vanilla
- 2 cups flour
Cream Cheese Layer
- 1 block cream cheese softened
- 1 cup powdered sugar
- 18 oz Cool Whip
Vanilla Cool Whip Layer
- 1/2 cup butter
- 3 cups powdered sugar
- 2 tbsp milk
- 4 tbsp vanilla
- 18 oz cool whip
Instructions
- Prepare a 9×13 pan by spraying with non-stick cooking spray. Preheat oven to 350°.
- To create the sugar cookie crust, combine the butter and sugar in the bowl of a stand mixer. Cream for 3 minutes.
- Scrape sides and add in eggs and vanilla. Mix throughly.
- Add flour to the bowl and mix until combined. It will be a very wet dough, or a stiff batter. Kind of in between.
- Spread the batter onto the bottom of the greased 9×13 pan.
- Bake at 350° for 15 minutes or until the top is puffy and no longer has the ‘dough’ look.
- Cool COMPLETELY.
- For the cream cheese layer, whip together the cream cheese and powdered sugar.
- Once whipped, gently fold it into the Cool Whip. Spread over the cooled sugar cookie crust.
- For the Vanilla Cool Whip layer, combine the butter, powdered sugar, milk and vanilla together in the bowl of a stand mixer.
- Whip for 3-5 minutes, or until light and fluffy.
- Fold the buttercream together with the Cool Whip. Spread over the cream cheese layer.
- For best results, refrigerate for 1 hour before serving.
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Want More Desserts for a Crowd? CHECK THESE OUT!
Chocolate Peanut Butter Chex Bars
No Bake Chocolate Chip Cookie Cheesecake
I love seeing my recipes come to life in YOUR kitchen! Post some pictures on Instagram or Facebook! Make sure to tag me so I see them!!
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Vanilla Lush Cake
Ingredients
Sugar Cookie Crust
- 1 cup butter
- 1 cup sugar
- 2 eggs
- 4 tsp vanilla
- 2 cups flour
Cream Cheese Layer
- 1 block cream cheese, softened
- 1 cup powdered sugar
- 1 8 oz Cool Whip
Vanilla Cool Whip Layer
- 1/2 cup butter
- 3 cups powdered sugar
- 2 tbsp milk
- 4 tbsp vanilla
- 1 8 oz cool whip
Instructions
- Prepare a 9x13 pan by spraying with non-stick cooking spray. Preheat oven to 350°.
- To create the sugar cookie crust, combine the butter and sugar in the bowl of a stand mixer. Cream for 3 minutes.
- Scrape sides and add in eggs and vanilla. Mix throughly.
- Add flour to the bowl and mix until combined. It will be a very wet dough, or a stiff batter. Kind of in between.
- Spread the batter onto the bottom of the greased 9x13 pan.
- Bake at 350° for 15 minutes or until the top is puffy and no longer has the 'dough' look.
- Cool COMPLETELY.
- For the cream cheese layer, whip together the cream cheese and powdered sugar.
- Once whipped, gently fold it into the Cool Whip. Spread over the cooled sugar cookie crust.
- For the Vanilla Cool Whip layer, combine the butter, powdered sugar, milk and vanilla together in the bowl of a stand mixer.
- Whip for 3-5 minutes, or until light and fluffy.
- Fold the buttercream together with the Cool Whip. Spread over the cream cheese layer.
- For best results, refrigerate for 1 hour before serving.
How long can this sit out? Will the top layers get soft/melt or run? I’m thinking of making this for a church potluck, but it will probably be out on the dessert table for two hours or so. Wanted to make sure it would be okay to do so. Thanks!
Hi Sarah- it should be okay out for about an hour or so, I worry about it sitting out for longer than that with all of the dairy in the recipe. It is really delicious though, so it probably won’t even last the full two hours before it is gone. 🙂