LEMON TROPIC LAYERED DESSERT
What a find! This silky, sweet treat would be the perfect addition to any potluck or luncheon.
Provided by Kelly Asselin
Categories Fruit Desserts
Time 2h10m
Number Of Ingredients 15
Steps:
- 1. In a small bowl combine flour walnuts and brown sugar. Cut in butter until the mixture looks like coarse bread crumbs.
- 2. Press in 13in x 9in baking dish. Bake 350 12-15 min until golden brown. Cool on wire rack.
- 3. For filling, drain pineapple reserve juice for topping, 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).
- 4. For topping, take reserved pineapple juice and add enough water to equal 1 c. In 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 small amount of hot mixture into eggs. Return all to pan stir constantly bring to a gentle boil. Cook and stir 2 min. Transfer to small bowl to cool completely. Once cooled, fold in whipped cream. Spread over gelatin layer refrigerate until chilled.
SUNNY CITRUS CHEESECAKE
This beautiful layered cheesecake takes a bit longer to make, but the end result is so worth it! Citrus seems to be the perfect ending for an Easter meal, and the bright flavors really shine in this dessert. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 16 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet., In a small bowl, mix flour, sugar and zest; cut in butter until crumbly. Press onto bottom of prepared pan. Bake until edges are lightly browned, 25-30 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Divide batter into thirds. To 1 portion, add lime juice, lime zest and green food coloring. Pour batter over crust., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake until center is just set and top appears dull, about 25 minutes., Meanwhile, to another portion of batter, add lemon juice, lemon zest and 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lime layer. Return to oven; bake until center is just set and top appears dull, about 25 minutes., To remaining batter, add orange juice, orange zest, red food coloring and remaining 3 drops yellow food coloring. Carefully remove pan from oven. Gently spoon over lemon layer., Return to oven; bake until center is just set and top appears dull, 30-35 minutes. Carefully remove pan from oven., In a small bowl, whisk topping ingredients. Gently spoon over cheesecake in small dollops; spread carefully. Return to oven; bake 5 minutes., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with orange, lime and lemon slices. Refrigerate leftovers.
Nutrition Facts : Calories 394 calories, Fat 27g fat (16g saturated fat), Cholesterol 117mg cholesterol, Sodium 231mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 0 fiber), Protein 6g 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 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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