Saturday, 18 August 2012

Sweets: Lemon Lush

I guess if I can't figure out where to categorize a dessert I'll just stick it under sweets. Here is a 'sweet' I made for a church gathering that was themed 'Lemons.' We were to bring a lemon anything for a potluck dinner and then learned about things we could do with lemons. Quite exciting. Here was my lemon contribution to the evening thanks to my mom and her many years of recipe collecting:

1 c. flour
1/2 c. butter
8 oz. cream cheese
1 c. powder sugar
small container Cool Whip
3 c. milk
2 sm. pkgs lemon instant pudding

1. Cut butter into flour.
2. Pat into sprayed 9x13 pan
3. Bake for 15 min. at 325.
4. Let cool.
5. While cooling mix cream cheese and powder sugar.
6. Fold Cool Whip in by hand.
7. Spread mixture over crust.
8. Whisk together milk and instant pudding until there are no lumps.
9. Spread on top of other layer.
10. Spread leftover Cool Whip on pudding layer.
11. Refrigerate for 6 hours.

Butter and flour.

Cut the butter cube into the flour...don't mix!!

Pat into pan.

Cream cheese and powdered sugar mixed on low.

Cool Whip folded in by hand.

It took awhile to get those lumps out.

Spread over completely cooled crust.

Pudding and milk...stirring seemed ineffective so I whisked instead.

Final product: crust with three layers after sitting in the fridge for 6 hours.
What I learned:
1. They're not kidding when they say to read the recipe all of the way through before you begin. Not just to check for ingredients, but ridiculous time requirements. (i.e. 6 hours of refrigerating)
2. Cutting butter into flour makes a very satisfactory crust. (Also very thin in a 9x13 pan.)
3. It's tricky to spread Cool Whip over lemon pudding - the trick is patience with a rubber spatula. Eventually it will spread.
4. Lemon Lush kind of tastes like lemon meringue pie, but without the meringue.
5. I like Lemon Lush.

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