LEMON POPPYSEED COOKIES RECIPES

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LEMON DRIZZLE CAKE RECIPES - BBC GOOD FOOD



Lemon drizzle cake recipes - BBC Good Food image

Enjoy the zingy taste of a lemon drizzle cake with our selection of best rated recipes. From vegan to gluten free versions, there's a recipe for every taste

Provided by Good Food team

Number Of Ingredients 1

LEMON LUSH RECIPE - BETTYCROCKER.COM



Lemon Lush Recipe - BettyCrocker.com image

We're suckers for sunny citrus treats in the summer, and this cool, creamy lemon lush surely fits the bill.

Provided by Betty Crocker Kitchens

Total Time 5 hours 55 minutes

Prep Time 55 minutes

Yield 24

Number Of Ingredients 9

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1/4 cup butter, melted
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 tablespoon finely grated lemon peel
1 container (12 oz) Cool Whip frozen whipped topping, thawed
2 boxes (4-serving size each) Jell-O™ lemon instant pudding & pie filling mix
3 cups cold milk

Steps:

  • Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes. Set aside 6 cookies for garnish.
  • In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch pan, press cookie crumb mixture firmly in bottom. Set aside.
  • In medium bowl, beat cream cheese, powdered sugar and lemon peel with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in 2 cups whipped topping. Spread over cookie crust.
  • In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over pudding layer. Cover and refrigerate 4 hours.
  • When ready to serve, place 6 reserved cookies into quart-size resealable food-storage plastic bag. Seal bag; coarsely crush cookies with rolling pin. Sprinkle on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Nutrition Facts : Calories 270 , CarbohydrateContent 34 g, CholesterolContent 35 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 190 mg, SugarContent 24 g, TransFatContent 0 g

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