Chocolatelemonplush Recipes
LAYERED LEMON OR CHOCOLATE LUSH (AKA LUSCIOUS LEMON LAYERS)
If you like Lemon Meringue Pie, you should try this. It is wonderful. The original recipe called for instant lemon pudding but I prefer the cooked variety. Also excellent using chocolate pudding (instant or cooked). Any time I take this to a church dinner, there is never any left.
Provided by Marg CaymanDesigns
Categories Dessert
Time 40m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, butter& chopped pecans together like biscuit dough and press into 8x8 inch baking pan. Bake at 400°F for 20 minutes or until brown.
- Mix together cream cheese, powdered sugar and 1 cup whipped topping and spread over first layer while still warm.
- Stir lemon pudding mix, sugar, 1/4 cup water and egg yolks together in a medium saucepan. Stir in 2 cups water. Stirring constantly, with wire whisk, cook on medium heat until mixture comes to a full boil. (NOTE: if you are using instant pudding or a different flavor, use the ingredients & directions for preparation on the package!).
- Cool 5 minutes, stirring twice. Cool about 30 minutes more and spread over two previous layers. Cool completely and top with remaining whipped topping.
- Chill.
CHOCOLATE (LEMON) PLUSH
A luscious palate pleasing contest winner I got from a Seattle friend. I love to serve lemon in the summer and chocolate in the winter. Pick your own flavor and let me know what you think.
Provided by Judikins
Categories Dessert
Time 30m
Yield 1 9x13 inch baking dish, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix butter, flour and nuts.
- Pat into 9x13" baking dish.
- Bake 15 minutes at 350 degrees F.
- Cool.
- Mix cream cheese, sugar and 1 cup Cool Whip; spread over baked mixture.
- Mix pudding and milk until well thickened.
- Spread over cream cheese layer.
- Add more cool whip to cover top.
- Spread chopped nuts over top.
- Refrigerate.
Nutrition Facts : Calories 411.1, Fat 24.7, SaturatedFat 14.9, Cholesterol 49.7, Sodium 411, Carbohydrate 43.4, Fiber 0.6, Sugar 31.5, Protein 5.6
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