Lemon: Lemon Dessert Recipes by Becky

posted by Becky 12-19-101 7:20 PM

Lemon Cloud Dessert

2 sticks margarine
2 c. flour
nuts (optional)

2 c. powdered sugar
2 pkg (8 oz. each) cream cheese
2 boxes lemon instant pudding
3 c. milk

Dream Whip or small Cool Whip

Put crust mixture in 9 x 13-inch pan. Bake crust only for 25 minutes at 350 degrees.

Mix cream cheese and 10x sugar together and add to baked crust (use electric beater). Then mix instant pudding and milk with electric mixer and pour on top of cheese mixture. Cool for a few hours.

Serve with Dream Whip or Cool Whip topping.

My Lemon Pie

1 1/2 c. flour, spooned into cup
3/4 c. butter or margarine, melted
1 c. walnuts or pecans, chopped fine
8 oz. cream cheese, room temperature
1 c. confectioners sugar
1 c. whip topping
2 (3 3/4 oz.) pkg. lemon instant pudding
3 c. milk

Blend together flour, butter and nuts. Press in a 10 x 10-inch pan. Bake at 350 degrees for 30 minutes or until golden. Cool.

Beat together cheese and sugar; fold in whip topping. Spread on cooled crust.

Mix together pudding and milk. Let stand 5 minutes or until slightly thick. Pour over cheese layer and top with whip topping. Chill 25 minutes.

Serves 8 to 10.

Lemon Sheet Cake

1 c. flour
1 c. chopped nuts
1 stick soft margarine
2 (8 oz.) pkg. cream cheese, softened
2 c. powdered sugar
2 pkg. lemon instant pudding
3 c. milk
Cool Whip topping

Mix flour, margarine and nuts and press into 9 x 13-inch pan. Bake at 350 degrees for 20 to 25 minutes.

Using electric mixer beat powdered sugar with softened cream cheese until smooth.
Spread over cool crust. Using mixer, beat instant pudding with milk for 3 minutes and spread on top of cream cheese. Top with Cool Whip; refrigerate 4 hours before serving.

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