LUSH BUTTER RECIPES

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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

BLUEBERRY ANGEL DESSERT RECIPE: HOW TO MAKE IT



Blueberry Angel Dessert Recipe: How to Make It image

Make the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn't keep you in the kitchen for hours. It's the perfect way to end a summer meal. —Carol Johnson, Tyler, Texas

Provided by Taste of Home

Categories     Desserts

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 5

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cans (21 ounces each) blueberry pie filling

Steps:

  • In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving.

Nutrition Facts : Calories 384 calories, FatContent 10g fat (7g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 223mg sodium, CarbohydrateContent 70g carbohydrate (50g sugars, FiberContent 3g fiber), ProteinContent 3g protein.

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From thebestblogrecipes.com
See details


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From simplesweetrecipes.com
See details


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