Lemon Slush Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9x13 inch baking dish.
• Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely.
• In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer. Chill until set, then top with whipped topping.

Steps:

• In a blender, blend the lemon juice, water, strawberries with juice, sugar, and ice cubes until slushy. Serve in a tall glass with a straw.

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.

Steps:

• Mix flour, nuts and margarine. Press in pan. Bake at 375 for 15 minutes.
• Combine cream cheese, sugar and cool whip.
• Spread on crust.
• Mix pudding and milk, beat and spread on cream cheese mixture.
• Top with cool whip and sprinkle on nuts.

Steps:

• Prepare crust:.
• Combine 2 sticks of margarine, 2 tablespoons Splenda, 2 Celsius of flour and make into a crust. Press into a 9x13 pan. Bake at 350 degrees for 15 minutes.
• Mix 1st Layer:.
• Combine 16 oz. of low fat cream cheese with 2 Celsius of confectioners sugar, mix until smooth, then spread on cooled crust.
• 2nd layer:.
• Prepare fatfree/sugar free instant pudding and spread onto of 1st layer.
• 3rd layer:.
• spread Lite cool whip over the top and garnish with slivered almonds, nuts or coconut.