Lemonade Pudding Recipes

LEMONADE PUDDING FRUIT SALAD

Steps:

• In a large bowl, combine the first nine ingredients. Cover and refrigerate for at least 1 hour., Just before serving, stir in bananas and apple. Combine lemonade concentrate and dry pudding mix; pour over fruit and toss to coat.

LEMONADE PUDDING CAKE

Steps:

• Heat oven to 350ºF.
• Beat cake mix, pudding mix, 1/4 cup drink mix, 1 cup water, eggs and oil in large bowl with mixer until blended. Pour into greased and floured 12-cup fluted tube pan.
• Bake 50 to 55 min. or until toothpick inserted near center comes out clean. Cool cake in pan 5 min. Loosen cake from sides of pan with knife. Invert cake onto serving platter; gently remove pan.
• Dissolve remaining drink mix in 3 Tbsp. warm water in medium bowl. Stir in powdered sugar with whisk until blended.
• Pierce warm cake at 1-inch intervals with fork or skewer completely through to bottom of cake. Gradually spoon powdered sugar glaze over cake; let stand until glaze is completely absorbed.

EASY STRAWBERRY LEMONADE FREEZER PIE

Steps:

• In a large bowl, combine strawberries (with juices) and pudding mix; let stand until slightly thickened, about 5 minutes. Fold in whipped topping. Spread into crust., Freeze at least 8 hours or overnight. Let stand 5-10 minutes before serving. If desired, serve with additional whipped topping and strawberries.

LEMON PUDDING DESSERT

Steps:

• Preheat oven to 350°. Cut butter into flour until crumbly. Press into an ungreased 13x9-in. baking dish. Bake until light brown, 18-22 minutes. Cool on a wire rack. , Meanwhile, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over cooled crust. , Beat milk and pudding mix on low speed for 2 minutes. Carefully spread over cream cheese layer. Top with remaining whipped topping. Refrigerate at least 1 hour.

LEMONADE PUDDING

Steps:

• Stir together egg yolks & milk.
• Prepare pudding according to directions on box, BUT USING THE EGG-MILK MIXTURE AS THE LIQUID.
• Add cream cheese & beat smooth with electric mixer, then stir in lemonade concentrate.
• Cover surface with waxed paper & cool 10 minutes, then beat smooth again.
• Beat egg whites to soft peaks, then gradually add sugar, beating to stiff peaks.
• Fold egg whites into pudding & set aside.
• Combine crumbs, nuts & butter.
• Sprinkle 1/2 crumb mixture EITHER into a serving dish OR into 6 sherbet glasses.
• Spoon in pudding, then top with remaining crumb mixture, then chill in frig.

EASY LEMON PUDDING

Steps:

• On med-hi heat, bring sugar and water to a boil.
• Mix cornstarch, lemon juice and lemon extract.
• Stir into boiling mixture.
• Beat the egg yolks and stir about 1/4 cup of the hot mixture into them.
• Quickly stir this into the hot mix.
• Spoon into dessert cups.
• Chill.
• If you prefer you can put the mix into a baked pie shell, and cover with meringue.

MY FAVORITE LEMON PUDDING

Steps:

• Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
• Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
• Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

OLD-FASHIONED LEMON PUDDING

Steps:

• Combine sugar, cornstarch, and salt in top of a double boiler over simmering water; stir well to prevent clumps. Gradually stir in 5 cups water. Cook, stirring frequently, until mixture is thickened to gravy consistency, 5 to 7 minutes. Remove from heat.
• Beat eggs in a bowl until light and foamy. Pour in 1 cup of sugar mixture gradually, whisking vigorously to avoid curdling eggs. Whisk egg mixture into remaining sugar mixture gradually; return to double boiler. Cook, whisking constantly, until thickened to pudding consistency, 6 to 8 minutes. Whisk lemon juice and butter into pudding gradually. Cool in the refrigerator, 30 minutes to 1 hour.

LEMONADE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 12-cup bundt or fluted tube pan.
• Mix cake mix, pudding mix, 1/4 cup drink mix, eggs, cold water, and oil in large bowl on low speed for one minute, then on medium speed for 4 minutes.
• Pour into prepared pan.
• Bake at 350 degrees F for 50-55 minutes, or until a pick inserted in center comes out clean.
• Cool in pan 5 minutes, then invert cake onto a serving platter with a lip to catch the glaze.
• If you try to remove the cake from the pan too soon, you're risking losing the top"skin" of it (not such a big deal with a frosted cake, but makes for a not-so-cute glazed cake).
• While cake is cooling, dissolve remaining 1/4 cup drink mix in warm water in a medium bowl.
• Whisk in powdered sugar until well blended (no lumps).
• Prick warm cake at 1-inch intervals with a skewer completely through to the bottom of the cake.
• Gradually spoon glaze over warm cake, allowing for absorption time between spoonfuls.
• Store at room temperature.