Cool Lemon Lush
Celebrate warm weather outdoors with a refreshing treat like Cool Lemon Lush.
Find more desserts at Culinary.net.
Watch video to see how to make this recipe!
Cool Lemon Lush
- Nonstick cooking spray
- 2 cups flour
- 1 cup butter, softened
- 2 packages (8 ounces each) cream cheese
- 1 cup sugar
- 1 lemon, juice only
- 2 instant lemon pudding mix packages (3 ounces each)
- 4 cups milk
- 1 container (12 ounces) frozen whipped topping, thawed
- chopped pecans
- Heat oven to 350 F. Grease 9-by-13-inch baking pan with nonstick cooking spray.
- In medium bowl, combine flour and butter using pastry cutter. Press into bottom of baking pan. Bake 25 minutes, or until golden brown. Cool completely.
- In medium bowl, beat cream cheese and sugar until smooth. Juice lemon into mixture; continue mixing until blended.
- Pour mixture over cooled crust. Set aside.
- In medium bowl, whisk pudding mix and milk until thickened. Spread over cream cheese mixture. Spread whipped topping over pudding layer. Sprinkle with chopped pecans.
A Fun, Fruity, Refrigerated Treat
(Family Features) Save time on family desserts with make-ahead recipes like these Kristoff Ice Box Cupcakes. By using kid-friendly treats that add nutrition to appealing flavor, you can solve busy evenings just by reaching into the fridge. This and other family-friendly recipes are part of Dole’s healthy-living alliance with Disney’s Frozen 2.
For details, visit dole.com/Disney. #Dole #DoleRecipes
Watch video to see how to make this recipe!
Kristoff Ice Box Cupcakes
Prep time: 20 minutes, plus chill time
Serves: 12
- 3 ripe DOLE® Bananas
- 1 container (8 ounces) fat-free whipped topping, thawed
- 7 low-fat honey graham crackers, coarsely crushed
- 1 pound Dole Strawberries, hulled and quartered
- Line 12-cup muffin tin with cupcake liners. In large bowl, mash bananas; fold in whipped topping.
- Fill muffin cups halfway with graham cracker pieces, banana mixture and strawberries; repeat layers with remaining ingredients.
- Refrigerate cupcakes 4 hours; serve in cupcake liners.
Approximate nutritional information per serving (1 cupcake): 78 calories; 3 calories from fat; 0 g fat; 0 g trans fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 25 mg sodium; 164 mg potassium; 18 g carbohydrates; 2 g fiber; 8 g sugar; 1 g protein; vitamin A 0%; vitamin C 25%; calcium 2%; iron 2%; vitamin E 2%; thiamin 2%; vitamin B6 8%; phosphorus 2%; magnesium 4%; manganese 10%.
Source: Dole/Disney
Pumpkin Caramel Spice Cake
This ultimate fall dessert is filled with caramel sauce, topped with a fluffy cream cheese frosting and drizzled with even more caramel sauce. Family and friends can enjoy every morsel of this moist, autumn-themed cake.
Find more dessert recipes at Culinary.net.
Watch video to see how to make this recipe!
Pumpkin Caramel Spice Cake
- Nonstick cooking spray
- 1 box spice cake mix
- 1 can (15 ounces) pumpkin
- 1 cup water
- 1/2 cup canola oil
- 3 eggs
- 1 1/2 cups caramel sauce, divided
- 1 package (8 ounces) cream cheese
- 2 tablespoons milk
- 1 cup powdered sugar
- 1 carton whipped topping
- Heat oven to 350° F. Lightly spray 9-by-13-inch baking pan with nonstick cooking spray.
- In bowl, mix cake mix, pumpkin, water, oil and eggs until smooth. Pour batter into prepared pan. Bake 30-33 minutes, or until toothpick inserted in middle of cake comes out clean.
- While cake is hot, using end of wooden spoon, poke holes throughout top of cake. In microwave, heat 1 1/4 cups caramel sauce. Pour sauce into holes of cake. Let cool completely.
- In bowl, mix cream cheese and milk. Gradually add powdered sugar while mixing. Mix until smooth. Fold whipped topping into mixture.
- Spread frosting over cake, pressing frosting into holes of cake. Smooth out frosting.
- Drizzle remaining caramel sauce over frosting.