Lemon Cream Delight Recipes

LEMON DELIGHT TRIFLE

Steps:

• In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Gradually stir in pudding until blended., Set aside 1/4 cup each of whipped topping and crushed cookies for garnish. Fold remaining whipped topping into pudding mixture. , Place half of the remaining cookies in a 3-qt. glass bowl; top with half of the pudding mixture. Repeat layers. Garnish with reserved whipped topping and crushed cookies. Refrigerate until serving.

LEMON CREAM DELIGHT

Steps:

• In a small heavy saucepan, combine egg and lemonade concentrate. Cook and stir over low heat until mixture is thickened and reaches 160°, 8-10 minutes. Cool to room temperature. Stir in lemon peel and vanilla. , In a small bowl, beat cream cheese and lemon mixture until blended. Spoon into 2 dessert dishes. Refrigerate until chilled.

LEMON STRIPED DELIGHT

Steps:

• Reserve 24 wafers. Finely crush remaining wafers; place in medium bowl. Add butter; mix well. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
• Whisk cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust. Beat pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP.
• Refrigerate 4 hours. Meanwhile, melt chocolate. Arrange reserved wafers in single layer on baking sheet; drizzle with chocolate. Refrigerate until chocolate is firm.
• Garnish dessert with chocolate-drizzled wafers just before serving.

LEMON DELIGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a 7x11 inch baking dish, combine flour, melted butter and half of pecans. Spread mixture evenly and bake 25 minutes, or until golden brown. Let cool completely.
• In medium bowl, cream together cream cheese and confectioners' sugar until smooth. Spread over cooled crust. Chill 30 minutes in refrigerator.
• Spread lemon pie filling over chilled dessert. Spread whipped topping over lemon filling, and top with remaining pecans. Refrigerate until serving.

LEMON DELIGHT DESSERT

Steps:

• Preheat oven to 35o degrees.
• Cut butter into flour, then add nuts and press into bottom of ungreased 13x9 inch pan.
• Bake crust at 350 degrees for 30-35 minutes, or until it begins to brown (takes a long time).
• Cool crust before adding other layers.
• Mix together softened cream cheese, powdered sugar, and 1 1/2 cups of the Cool Whip.
• Mix until well blended and spread evenly over crust.
• Beat pudding mixes and milk together well and spread over cream cheese layer.
• Spread remaining Cool Whip on top.
• Refrigerate until it sets.

LEMON DELIGHTS

Steps:

• Combine all ingredients except egg white, flour, nuts and Lemon Cheese Filling. With mixer, beat until well blended. Beat in flour. Wrap dough in plastic wrap.
• Chill at least 1 hour.
• Shape into 1-inch balls. With mixer, beat egg white lightly. Dip balls in egg white; roll in nuts. Place 2 inches apart on ungreased baking sheets. Press thumb deep into center of each cookie; fill with Lemon Cheese Filling (recipe below).
• Bake in preheated 375 degrees oven 10 minutes or until filling is set. Cool slightly; remove from baking sheets. Store tightly covered in refrigerator.
• Lemon Cheese Filling Directions: Beat cream cheese, sugar, egg yolk, ReaLemon® and 1 drop of yellow food coloring, if desired, until well blended and smooth.

LEMON LUSH

Steps:

• In a medium bowl, mix to combine butter, graham cracker crumbs, and sugar. Press evenly into the bottom of a 9 x 13 dish. Chill in the refrigerator for 30 minutes.
• Using a hand mixer, beat to combine cream cheese, powdered sugar, lemon juice, and 1/2 of the tub of Cool Whip. Spread evenly over crust.
• In a large bowl, whisk to combine lemon pudding mix and milk until the pudding thickens (3- 5 minutes). Spread evenly over the cream cheese layer.
• Top with remaining Cool Whip. Chill for at least 1 hour before serving.

LEMON CREAM DELIGHT

Steps:

• Combine nuts and coconut in a 9" square baking pan and toast for 3-5 minutes in a preheated 350 F (watch carefully so they do not burn); set aside to cool.
• Cut margarine into flour and brown sugar using two knives (or a pastry blender) until mixture resembles crumbs.
• Stir in just 1/3 cup of the nut& coconut mixture; save the rest for topping later.
• Press dough into the bottom of a buttered 9" square baking pan and bake at 350 F for 15 minutes; let cool.
• Fold powdered sugar and vanilla into the whipped cream.
• Combine milk, lemon juice, and lemon zest; portion out 1/3 of the whipped cream mixture and gently combine with the milk mixture.
• Spread this mixture into the crust and let chill 15 minutes.
• Spread remaining whipped cream over the first layer and sprinkle the remaining nuts& coconut over all.
• Chill, covered.
• Cut into 9 squares to serve.