NO BAKE LEMON LAYERED DESSERT
This No Bake Lemon Layered Dessert makes for an easy dessert recipe! Golden Oreos, cheesecake, lemon pudding, and whipped topping make it taste awesome!
Provided by Sarah Averett
Categories Dessert
Time 20m
Number Of Ingredients 8
Steps:
- Finely crush the Golden Oreos in a food processor or with a Ziploc bag and rolling pin.
- In a medium bowl, mix the Oreo crumbs and the butter until well combined.
- Press the Oreo mixture into a 9x13 inch and then place in the refrigerator to set while you work on the other layers.
- In a medium bowl, whip the cream cheese until light and fluffy.
- Add the sugar and 2 Tbsp. of milk and mix well.
- Fold in 1 & 1/2 cups whipped topping.
- Spread the cream cheese mixture over the Oreo crust and return to refrigerator.
- In a medium bowl, combine the remaining 3 & 1/4 cup milk and lemon pudding and whisk until pudding begins to thicken.
- Spread the pudding mixture over the cream cheese layer and return to refrigerator for 5 minutes.
- Spread the remaining whipping topping over the pudding layer and top with the lemon zest.
Nutrition Facts : Calories 415 kcal, Carbohydrate 55 g, Protein 6 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 29 mg, Sodium 322 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 8 g, ServingSize 1 serving
LAYERED LEMON DESSERT SQUARES
I found this recipe in an old cookbook and changed it to be extra citrusy. If you're a fan of Key lime pie, substitute lime for the lemon flavors. -Dawn E. Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, mix cracker crumbs, 3/4 cup sugar and cinnamon; stir in butter. Reserve half of mixture for topping. Press remaining crumb mixture onto bottom of a greased 13x9-in. baking dish., In a large bowl, beat cream cheese and remaining sugar until smooth. Gradually beat in cream and extract until soft peaks form. Spread half of the cream cheese mixture over crust. Gently spread lemon curd over cream cheese layer. Spread with remaining cream cheese mixture. Sprinkle with reserved cracker crumb mixture. Refrigerate, covered, overnight. Freeze option: After assembling; cover and freeze dessert. To use, thaw in refrigerator overnight.
Nutrition Facts : Calories 676 calories, Fat 42g fat (25g saturated fat), Cholesterol 136mg cholesterol, Sodium 361mg sodium, Carbohydrate 71g carbohydrate (56g sugars, Fiber 1g fiber), Protein 5g protein.
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.
LEMON TROPIC LAYERED DESSERT
What a find! This silky sweet treat would be the perfect addition to any potluck or luncheon. The banana flavor is pretty prevalent in this easy-to-make dessert. If you're not a huge banana fan, cut the bananas in half to let the pineapple and lemon flavors shine a little brighter.
Provided by Kelly Asselin @BBQQUEEN
Categories Cakes
Number Of Ingredients 15
Steps:
- In a small bowl combine flour, walnuts, and brown sugar. Cut in butter until the mixture looks like coarse bread crumbs.
- Press in a 13in x 9in baking dish. Bake 350 12-15 min until golden brown. Cool on wire rack.
- For the filling, drain pineapple reserve juice for topping and set aside in a large bowl. Dissolve gelatin in boiling water. Stir in cold water. Refrigerate until thick at least 1 hr.
- Fold in bananas, marshmallows, and reserved pineapple. Spoon over crust and refrigerate until firm (about 45 min).
- For the topping, take reserved pineapple juice and add enough water to equal 1 cup. In a small saucepan, combine sugar, flour, and pineapple juice mixture until smooth. Cook and stir over med heat until thick and bubbly. Reduce heat. Cook and stir 2 min longer. Remove from heat. Stir a small amount of hot mixture into eggs. Return all to pan, stir constantly, and bring to a gentle boil. Cook and stir for 2 min. Transfer to a small bowl to cool completely.
- Once cooled, fold in whipped cream.
- Spread over gelatin layer and refrigerate until chilled.
LAYERED LEMON DESSERT CUPS
My neighbor gave me a bunch of lemons so I have been searching for lemon recipes. I came across this one that looks really good.
Provided by looneytunesfan
Categories Pie
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, cut butter into flour until crumbly. Stir in pecans. Press onto the bottom of four 6-oz. custard cups coated with nonstick cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool completely on a wire rack.
- In a small mixing bowl, beat the cream cheese and confectioners' sugar until fluffy; fold in whipped topping. Spoon over crusts. cover and chill. In a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
- Remove from the heat. Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove form the heat. Gently stir in the vinegar, lemon juice, butter and lemon extract. Cool to room temperature without stirring. Spread over cream cheese layer. Chill for 4 hours or overnight. Top with whipped topping if desired.
Nutrition Facts : Calories 488.7, Fat 24.8, SaturatedFat 11, Cholesterol 99.8, Sodium 212.3, Carbohydrate 63.5, Fiber 1.4, Sugar 49.3, Protein 5.6
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.
LAYERED LEMON OR CHOCOLATE LUSH (AKA LUSCIOUS LEMON LAYERS)
If you like Lemon Meringue Pie, you should try this. It is wonderful. The original recipe called for instant lemon pudding but I prefer the cooked variety. Also excellent using chocolate pudding (instant or cooked). Any time I take this to a church dinner, there is never any left.
Provided by Marg CaymanDesigns
Categories Dessert
Time 40m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, butter& chopped pecans together like biscuit dough and press into 8x8 inch baking pan. Bake at 400°F for 20 minutes or until brown.
- Mix together cream cheese, powdered sugar and 1 cup whipped topping and spread over first layer while still warm.
- Stir lemon pudding mix, sugar, 1/4 cup water and egg yolks together in a medium saucepan. Stir in 2 cups water. Stirring constantly, with wire whisk, cook on medium heat until mixture comes to a full boil. (NOTE: if you are using instant pudding or a different flavor, use the ingredients & directions for preparation on the package!).
- Cool 5 minutes, stirring twice. Cool about 30 minutes more and spread over two previous layers. Cool completely and top with remaining whipped topping.
- Chill.
LEMON FLUFF LAYERED DESSERT
I developed this recipe by combining parts of three of my favorite lemon desserts. Many people have told me that this is the best dessert they have ever had. Note: eventhough this recipe seems complicated, be aware that if you take shortcuts, or use substituted ingredients, the results might be OK, but it definately will not taste the same. Quality ingredients are definately the key to a great recipe.
Provided by Glassylady
Categories Dessert
Time 1h
Yield 18 serving(s)
Number Of Ingredients 19
Steps:
- For Crust: Preheat oven to 325 degrees F. Mix almonds, graham cracker crumbs, melted butter, lemon peel and almond extract in medium bowl until mixture is evenly moist. Press crumbs evenly into the bottom of a 9" X 13" dish. Bake crust 8 minutes. Cool crust on rack.
- Beat pint of whipping cream in chilled bowl until fairly stiff peaks form. Do not over beat. Leave 1 cup of whipped cream in mixer bowl. Place the remaining whipped cream into another bowl and refrigerate, to reserve for top layer.
- Mix together 1 cup whipped cream, cream cheese and powdered sugar. Spread this mixture over cooled crust. Place in refrigerator.
- In a 2-3 quart saucepan mix sugar, cornstarch and salt together, using a wire whisk. Still using whisk, gradually blend in cold water and lemon juice until smooth. Add beaten egg yolks, blending thouroughly. Add butter. Using a silicone spatula, add boiling water gradually, stirring constantly. Gradually bring mixture to a full boil, stirring gently and constantly with spatula over medium to high heat. Reduce heat slightly as mixture begins to thicken. Boil slowly for 1 minute after mixture comes to a boil. Remove from heat and stir in grated peel.
- Cool slightly, stirring frequently. Then press plastic wrap onto surface of lemon filling to keep film from forming on surface. Cool until near room temperature.
- Slowly pour lemon filling over cream cheese layer. Return dish to refrigerator.
- When the entire desert is chilled, spread reserved whipped cream evenly over lemon filling.
- You may garnish this dessert with a little bit of ground toasted almonds, and a small amount of grated lemon peel if desired.
Nutrition Facts : Calories 377.5, Fat 26.6, SaturatedFat 13.4, Cholesterol 117.8, Sodium 144, Carbohydrate 32.6, Fiber 1.4, Sugar 25.4, Protein 4.7
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