Four Season Icebox Dessert Recipes

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FOUR SEASON ICEBOX DESSERT



Four Season Icebox Dessert image

Make and share this Four Season Icebox Dessert recipe from Food.com.

Provided by Gerry

Categories     Dessert

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 14

3/4 cup flour
1/2 teaspoon baking soda
1/2 cup brown sugar (firmly packed)
3/4 cup Rice Krispies
1/2 cup margarine (or butter, melted)
2 (8 ounce) packages cream cheese (softened)
1/2 cup sugar
3 eggs (beaten)
2 teaspoons vanilla
1 (20 ounce) can crushed pineapple (drain but reserve juice)
8 drops green food coloring (optional but does make for a 'green summer')
1 (212 g) package lemon pie filling (NOT instant, you need the 6 serving size, brand sizes likely vary)
3/4 cup reserved pineapple juice
1 (12 ounce) carton Cool Whip (thawed, I use whipping cream)

Steps:

  • SPRING: For base; in large mixing bowl combine all spring ingredients, press into a 9x 13 glass pan.
  • SUMMER: Soften cream cheese, beat in sugar and the beaten eggs - add vanilla, drained pineapple and food coloring - mix well.
  • Pour over spring (base), bake at 350 for approximately 20 minutes until set.
  • FALL: cook pie filling according to directions on package using the 3/4 cup of reserved pineapple juice and enough water to equal liquid called for in the pie filling - when thickened pour over summer.
  • WINTER: When lemon filling is cool, cover with Cool Whip or whipping cream about 1 - 1 1/2 inch thickness.
  • Refrigerate until ready to use.

Nutrition Facts : Calories 538.5, Fat 35.2, SaturatedFat 19.4, Cholesterol 113.3, Sodium 358.5, Carbohydrate 50.3, Fiber 0.8, Sugar 39, Protein 7.2

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