LEMON-LIME MAGIC CAKE
A citrusy lemon-lime filling is poured over white cake batter so the filling becomes the bottom layer and the cake layer rises to the top. It's magic and delicious!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 18
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
- In another large bowl, mix Lemon-Lime Layer ingredients with whisk until smooth. Evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill. Spread whipped topping over chilled cake. Sprinkle with additional lemon and lime peel if desired. Using a serving spatula and a knife to carefully help slide pieces off, cut into 6 rows by 3 rows. Store covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 75 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 29 g, TransFat 0 g
LAYERED LEMON DESSERT
For an absolutely delicious dessert, this recipe makes a wonderful treat. The lemon is so refreshing and the layers are so easy to put together.-Jean Pare`, Vermilion, Alberta
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- In a bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack. , In a large bowl, combine cream cheese and confectioners' sugar until smooth. Fold in whipped cream; spread over cooled crust. , In a saucepan, combine 1 cup water, pudding mix, sugar, and egg yolks until smooth. Stir in the remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon; cool. Spread over cream cheese layer. , In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over lemon layer. Cover and refrigerate until serving.
Nutrition Facts : Calories 565 calories, Fat 42g fat (23g saturated fat), Cholesterol 171mg cholesterol, Sodium 216mg sodium, Carbohydrate 43g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
LAYERED LEMON-LIME DESSERT
Make a luscious daiquiri-inspired Layered Lemon-Lime Dessert for the next party! This Layered Lemon-Lime Dessert is made with lime sherbet and lemon juice.
Provided by My Food and Family
Categories Fruit Recipes
Time 3h25m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Spoon sherbet into foil-lined 9x5-inch pan; spread to form even layer in pan. Freeze 10 min.
- Meanwhile, beat cream cheese spread in large bowl with whisk until creamy. Gradually beat in sweetened condensed milk until blended. Stir in COOL WHIP and lime juice.
- Spread cream cheese mixture over sherbet layer in pan; freeze 3 hours or until firm.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 130 mg, Carbohydrate 36 g, Fiber 0.5233 g, Sugar 31 g, Protein 4 g
LEMON-LIME LAYERED DESSERT
A nice light dessert, especially on a hot day. Simple to make. Prep time does not include freezing time.
Provided by Kim127
Categories Frozen Desserts
Time 15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Line a 9 x 5 inch loaf pan with foil.
- Spoon the sherbet into pan.
- (Sherbet can be softened in the microwave for 10-15 seconds to make it easier to spread).
- Freeze 15 minutes.
- Beat cream cheese until fluffy.
- Gradually beat in sweetened, condensed milk and lemon juice.
- Stir in Cool Whip.
- Spread mixture over sherbet.
- Freeze for three hours or overnight.
- Cut into slices.
LEMON-LIME LAYER BARS
True Minnesota church basement-style bars. Cool, refreshing, and original, these bars go nicely on a plate with others for contrast or are equally well served on their own. I haven't found another recipe for these online and thought it should be shared! Originating in the 1970s, this recipe comes from my Aunt Bev. Keep refrigerated.
Provided by Ted H
Categories Bar Cookies
Time 8h55m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine 1 cup flour, 1/2 cup softened butter, and 3 tablespoons brown sugar in a bowl. Pat into the bottom of a 9x13-inch baking pan.
- Bake in the preheated oven until slightly golden, 8 to 10 minutes. Remove from the oven; leave the oven on.
- Combine 1 cup brown sugar, coconut, pecans, eggs, 3 tablespoons flour, vanilla, baking powder, and salt in a bowl and spread over baked first layer. No need to cool in between.
- Bake in oven for 20 minutes.
- Meanwhile, stir pudding mix, white sugar, 1/4 cup water, and egg yolks together in a medium saucepan. Stir in remaining water. Bring to a boil over medium heat, stirring constantly, until slightly thickened. Remove from heat and stir in lime gelatin mix until dissolved. Spread over baked second layer in the pan while still warm.
- Refrigerate until well set, 8 hours to overnight. Cut into 24 squares and serve.
Nutrition Facts : Calories 180.9 calories, Carbohydrate 27.6 g, Cholesterol 42.7 mg, Fat 7.3 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 3.7 g, Sodium 87.2 mg, Sugar 20.5 g
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