Layered Lemon Lime Dessert Recipes

Steps:

• In a large bowl, combine the cracker crumbs, 7 tablespoons butter and 1/4 cup sugar. Press into an ungreased 13x9-in. dish; freeze until firm. In a large bowl, combine ice cream and sherbet; pour over the crust. Freeze until firm., In a heavy saucepan, combine the eggs and remaining sugar. Stir in the lemon juice and remaining butter. Cook and stir until mixture reaches 160° and coats the back of a spoon. Transfer to a bowl; refrigerate until cooled., Spread over ice cream mixture. Cover and freeze for 3 hours or overnight. May be frozen for up to 2 months. , Just before serving, remove from the freezer and cut into squares.

Steps:

• Spoon sherbet into foil-lined 9x5-inch pan; spread to form even layer in pan. Freeze 10 min.
• Meanwhile, beat cream cheese spread in large bowl with whisk until creamy. Gradually beat in sweetened condensed milk until blended. Stir in COOL WHIP and lime juice.
• Spread cream cheese mixture over sherbet layer in pan; freeze 3 hours or until firm.

Steps:

• Combine condensed milk, evaporated milk, and lime juice in a bowl; beat with an electric mixer until well blended.
• Arrange a layer of Maria cookies in the bottom of a small baking dish. Cover with a layer of milk mixture. Repeat layers of cookies and milk mixture, ending with milk mixture. Cover baking dish with plastic wrap. Refrigerate until firm, 5 hours to overnight.
• Cut into squares. Garnish with lime zest.

Steps:

• In a large bowl, mix cracker crumbs, 3/4 cup sugar and cinnamon; stir in butter. Reserve half of mixture for topping. Press remaining crumb mixture onto bottom of a greased 13x9-in. baking dish., In a large bowl, beat cream cheese and remaining sugar until smooth. Gradually beat in cream and extract until soft peaks form. Spread half of the cream cheese mixture over crust. Gently spread lemon curd over cream cheese layer. Spread with remaining cream cheese mixture. Sprinkle with reserved cracker crumb mixture. Refrigerate, covered, overnight. Freeze option: After assembling; cover and freeze dessert. To use, thaw in refrigerator overnight.

Steps:

• In a bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack. , In a large bowl, combine cream cheese and confectioners' sugar until smooth. Fold in whipped cream; spread over cooled crust. , In a saucepan, combine 1 cup water, pudding mix, sugar, and egg yolks until smooth. Stir in the remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon; cool. Spread over cream cheese layer. , In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over lemon layer. Cover and refrigerate until serving.

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
• In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
• In another large bowl, mix Lemon-Lime Layer ingredients with whisk until smooth. Evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill. Spread whipped topping over chilled cake. Sprinkle with additional lemon and lime peel if desired. Using a serving spatula and a knife to carefully help slide pieces off, cut into 6 rows by 3 rows. Store covered in refrigerator.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine 1 cup flour, 1/2 cup softened butter, and 3 tablespoons brown sugar in a bowl. Pat into the bottom of a 9x13-inch baking pan.
• Bake in the preheated oven until slightly golden, 8 to 10 minutes. Remove from the oven; leave the oven on.
• Combine 1 cup brown sugar, coconut, pecans, eggs, 3 tablespoons flour, vanilla, baking powder, and salt in a bowl and spread over baked first layer. No need to cool in between.
• Bake in oven for 20 minutes.
• Meanwhile, stir pudding mix, white sugar, 1/4 cup water, and egg yolks together in a medium saucepan. Stir in remaining water. Bring to a boil over medium heat, stirring constantly, until slightly thickened. Remove from heat and stir in lime gelatin mix until dissolved. Spread over baked second layer in the pan while still warm.
• Refrigerate until well set, 8 hours to overnight. Cut into 24 squares and serve.

Steps:

• Line a 9 x 5 inch loaf pan with foil.
• Spoon the sherbet into pan.
• (Sherbet can be softened in the microwave for 10-15 seconds to make it easier to spread).
• Freeze 15 minutes.
• Beat cream cheese until fluffy.
• Gradually beat in sweetened, condensed milk and lemon juice.
• Stir in Cool Whip.
• Spread mixture over sherbet.
• Freeze for three hours or overnight.
• Cut into slices.