Lemon Slush Cake Food

LEMON LUSH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9x13 inch baking dish.
• Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely.
• In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer. Chill until set, then top with whipped topping.

LEMON SLUSH CAKE

Steps:

• Prepare crust:.
• Combine 2 sticks of margarine, 2 tablespoons Splenda, 2 Celsius of flour and make into a crust. Press into a 9x13 pan. Bake at 350 degrees for 15 minutes.
• Mix 1st Layer:.
• Combine 16 oz. of low fat cream cheese with 2 Celsius of confectioners sugar, mix until smooth, then spread on cooled crust.
• 2nd layer:.
• Prepare fatfree/sugar free instant pudding and spread onto of 1st layer.
• 3rd layer:.
• spread Lite cool whip over the top and garnish with slivered almonds, nuts or coconut.

LOW CARB LEMON-LIME SLUSHEE

Steps:

• Place all ingredients in a blender, cover tightly, and blend on high for 1 to 2 minutes, or until smooth. Pour into 4 glasses, and garnish with fresh lemon and lime slices.

VODKA-LEMON SLUSH

Steps:

• In a large plastic container combine all ingredients (except sodas) and mix well.
• Cover& freeze overnight.
• To serve, scrape a large spoon across the top of the frozen mixture and place 1/2 cup of slush into a 8-oz glass.
• Fill with soda of choice.
• cheers!

LEMON TEA SLUSH

Steps:

• Heat 1 cup of the water to boiling. Pour water over tea bags; let steep 10 minutes. Remove tea bags; cool tea.
• Heat remaining 4 cups water to boiling. Stir in sugar until dissolved. Remove from heat; cool.
• In 3-quart plastic container, mix tea, sugar water, lemonade concentrate and vodka. Cover and freeze at least 24 hours.
• To serve, place 2/3 cup slush in each glass and fill with 1/3 cup sparkling water; stir. Garnish with lemon slices.

LEMON LUSH

Steps:

• Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes. Set aside 6 cookies for garnish.
• In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch pan, press cookie crumb mixture firmly in bottom. Set aside.
• In medium bowl, beat cream cheese, powdered sugar and lemon peel with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in 2 cups whipped topping. Spread over cookie crust.
• In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over pudding layer. Cover and refrigerate 4 hours.
• When ready to serve, place 6 reserved cookies into quart-size resealable food-storage plastic bag. Seal bag; coarsely crush cookies with rolling pin. Sprinkle on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

ORANGEY PINK LEMON SLUSH

Steps:

• Blend ice cubes, pink lemonade, clementine, lemon, and sugar in a blender until smooth.