Refrigerator Dessert Recipes

Steps:

• Melt oleo, mix with crushed Ritz crackers; pat in 9x13-inch pan. Bake 10 min at 350°F.
• Cool.
• Add 1 1/2 cups milk to pudding; mix 2 minutes.
• Blend softened ice cream into pudding mix with slow beater or fold into mixture.
• Pour into pan.
• Spread Cool Whip over whole thing.
• Sprinkle with more crushed Ritz crackers.
• Put in refrigerator.

Steps:

• Lightly grease bottom of a 11 x 7-inch or a 9-inch baking dish.
• Prepare you favorite lemon pie filling recipe; remove from stove-top and cool at room temperature until semi-cooled (the mixture should not be hot).
• In a bowl mix together the graham cracker crumbs with melted butter and sugar; lighty press into the bottom of the baking dish.
• Bake at 350 degrees for 3-4 minutes (just enough to set the crust).
• Cool the crust to almost room temperature (I just place it in the fridge for a speedy cooling).
• In a large bowl beat the softened cream cheese with 1 cup powerdered sugar until very smooth and fluffy.
• Add in the lemon juice; beat until combined.
• Add in the thawed Cool Whip; using the low speed of the mixer or a spatula, mix until combined.
• Spread the mixture over the top of the cooled crumb crust.
• Top/spread with the semi-cooled lemon pie filling (if you find that the mixture is a little lumpy just lightly whisk until smooth).
• Top/spread with a thin layer of whipped cream or thawed Cool Whip topping or dollup onto top of a slice.
• Chill for 2 hours before serving.