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Sunday, July 4, 2010

Lemon Striped Delight


As a light summer twist to the chocolate family favorite, I revised the recipe to make a lemon dessert.

Lemon Striped Delight

1 pkg. Golden Oreo cookes
6 T. butter, melted
8 oz. cream cheese, softened
1/4 c. sugar
grated zest & juice of a lemon
12 oz. Cool Whip, thawed
2 small pkg. Lemon Instant Pudding
3 1/4 c. cold milk.

1. Process cookies in food processor until fine crumbs form, or place in a single layer in a gallon freezer ziploc and smash with a meat tenderizer. Transfer to medium bowl; mix in butter. Press onto bottom of 13 x 9 -in. dish. Refrigerate until ready to use.

2. Stir cream cheese, sugar, and lemon juice in medium bowl until blended. Stir in 1 1/4 c. cool whip; spread over crust.

3. Beat pudding mixes with 3 1/4 c. milk with whisk for 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened' cover with remaining cool whip. Refrigerate 4 hours.

Hints:
* If traveling with dessert, wait to put the cool whip on until you reach your destination.
* Refrigerating the crust is important, but if you forget, use a wet knife to spread cream cheese mixture.
* Original chocolate recipe at http:// www.kraftrecipes.com/recipes/striped-delight-57649.aspx.

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