Chilled Lemonade Dessert Food
CHILLED LEMONADE DESSERT
Lemon-flavor JELL-O Gelatin and frozen lemonade concentrate give this crowd-pleasing chilled dessert a super-citrusy appeal.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield Makes 14 servings, 1/2 cup each.
Number Of Ingredients 5
Steps:
- Stir boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved; set aside. Beat cream cheese and lemonade concentrate in large bowl with electric mixer on low speed until well blended. Add gelatin; mix well. Refrigerate 2 hours or until thickened (spoon drawn through leaves definite impression).
- Add whipped topping; stir with wire whisk until well blended. Pour into serving bowl.
- Refrigerate 4 hours or until firm. Garnish with berries and lemon slices just before serving, if desired. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 140 mg, Carbohydrate 23 g, Fiber 0 g, Sugar 20 g, Protein 2 g
EASY EGG FREE CHILLED LEMONADE DESSERT
Make and share this Easy Egg Free Chilled Lemonade Dessert recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine boiling water with lemon gelatin, stirring until dissolved.
- In a separate bowl, beat cheese, lemonade concentrate and lemon zest until well combined. Stir in gelatin.
- Chill until thickened, but not set.
- Oil in a 6-cup mold.
- Fold whipped topping into thickened gelatin mixture and pour into prepared mold.
- Chill until firm, then unmold on a serving platter.
Nutrition Facts : Calories 261.1, Fat 15.1, SaturatedFat 10.3, Cholesterol 28, Sodium 201.6, Carbohydrate 28.1, Fiber 0.1, Sugar 26.4, Protein 4.9
FROZEN LEMON FLUFF DESSERT
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together jello, sugar, water, and lemon juice until sugar is dissolved. Cover with plastic wrap and refrigerate until almost set (about 1 hour).
- Press crushed lemon oreos into the bottom of a 9x13" pan, set aside.
- In a medium bowl, pour evaporated milk. Beat until stiff peaks start to form (about 3-5 minutes). Add whipped evaporated milk to the jello mixture, and fold in until completely combined. Pour mixture over oreo crust.
- Freeze for 2-3 hours, until set. Cut into squares and serve topped with lemon slices and lemon zest.
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