↞ recipe box start page
Category: Layered Desserts
Prep Time: Cook Time: Total Time:
1 roll refrigerated sugar cookies
1 bag (12 oz) white vanilla baking chips (2 cups)
1 container (1 lb) lemon creamy frosting
1 package (8 oz) cream cheese, softened
1 teaspoon lemon extract
1 container (8 oz) frozen whipped topping, thawed
1 teaspoon vegetable oil, if desired
3/4 cup seedless raspberry jam (I used a little bit more)
Heat oven to 350. Grease 13x9-inch pan with shortening. In pan, break up cookie dough; press evenly in bottom to form crust.
Bake 13 to 18 minutes or until golden brown. Immediately sprinkle 1 cup of the vanilla baking chips evenly over crust. Let stand 5 minutes. Spread evenly with back of spoon. Cool completely, about 30 minutes.
In large bowl, beat frosting, cream cheese and lemon extract with mixer on medium-high speed about 2 minutes or until well blended. Fold in whipped topping; refrigerate until crust has cooled.
Microwave jam slistyly and spread pare of the jam over the cooled crust. Place in freezer 15 minutes. Spread frosting mixture and drizzle the remaining jam over the frosting mixture. Refrigerate until set, about 1 hour. Cut into squares
Step 5To serve, in small bowl, mash remaining 1/2 cup raspberries with fork. Spread raspberries over frosting mixture. In small resealable freezer plastic bag, place remaining 1 cup vanilla baking chips and the oil; seal bag. Microwave on High 1 minute. Squeeze bag to mix; microwave in 10-second increments, squeezing after each, until chips are melted and smooth. Cut small hole in 1 bottom corner of bag; squeeze bag to drizzle mixture over top of dessert. Cut into squares. Cover and refrigerate.
view more member recipes
Fluffy Lemon-Raspberry Treat
Category: Layered Desserts
Prep Time: Cook Time: Total Time:
1 roll refrigerated sugar cookies
1 bag (12 oz) white vanilla baking chips (2 cups)
1 container (1 lb) lemon creamy frosting
1 package (8 oz) cream cheese, softened
1 teaspoon lemon extract
1 container (8 oz) frozen whipped topping, thawed
1 teaspoon vegetable oil, if desired
3/4 cup seedless raspberry jam (I used a little bit more)
Heat oven to 350. Grease 13x9-inch pan with shortening. In pan, break up cookie dough; press evenly in bottom to form crust.
Bake 13 to 18 minutes or until golden brown. Immediately sprinkle 1 cup of the vanilla baking chips evenly over crust. Let stand 5 minutes. Spread evenly with back of spoon. Cool completely, about 30 minutes.
In large bowl, beat frosting, cream cheese and lemon extract with mixer on medium-high speed about 2 minutes or until well blended. Fold in whipped topping; refrigerate until crust has cooled.
Microwave jam slistyly and spread pare of the jam over the cooled crust. Place in freezer 15 minutes. Spread frosting mixture and drizzle the remaining jam over the frosting mixture. Refrigerate until set, about 1 hour. Cut into squares
Step 5To serve, in small bowl, mash remaining 1/2 cup raspberries with fork. Spread raspberries over frosting mixture. In small resealable freezer plastic bag, place remaining 1 cup vanilla baking chips and the oil; seal bag. Microwave on High 1 minute. Squeeze bag to mix; microwave in 10-second increments, squeezing after each, until chips are melted and smooth. Cut small hole in 1 bottom corner of bag; squeeze bag to drizzle mixture over top of dessert. Cut into squares. Cover and refrigerate.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Fluffy Lemon Fruit Pie
by sgre52160
1 (21 oz) can cherry pie filling 1 graham cracker pie crust 1 (8 oz) pkg cream cheese, softened 1 cup cold milk 1 (4-serving size) pkg lemon flavored instant pudding 1 (8 oz) container whipped to
by sgre52160
1 (21 oz) can cherry pie filling 1 graham cracker pie crust 1 (8 oz) pkg cream cheese, softened 1 cup cold milk 1 (4-serving size) pkg lemon flavored instant pudding 1 (8 oz) container whipped to
Berry Fluffy Lemon Pie - Easy
by sgre52160
4 oz cream cheese, softened 1 1/2 cups cold milk 2 pkg lemon flavor instant paudding mix 1 tbsp grated lemon peel 1 container frozen whipped topping (8 oz), thawed 1 prepared graham cracker pie
by sgre52160
4 oz cream cheese, softened 1 1/2 cups cold milk 2 pkg lemon flavor instant paudding mix 1 tbsp grated lemon peel 1 container frozen whipped topping (8 oz), thawed 1 prepared graham cracker pie
Raspberry Lemon Cake
by sgre52160
3 eggs 3/4 cup sugar 1/2 cup lemon juice 1/4 cup butter, cubed 1 tablespoon grated lemon peel Cake: 1 package (3 ounces) lemon gelatin 1/2 cup boiling water 1/2 cup butter, softened 1/2 cup
by sgre52160
3 eggs 3/4 cup sugar 1/2 cup lemon juice 1/4 cup butter, cubed 1 tablespoon grated lemon peel Cake: 1 package (3 ounces) lemon gelatin 1/2 cup boiling water 1/2 cup butter, softened 1/2 cup
Lemon Raspberry Squares
by sgre52160
Crust 3/4 cup butter 1/3 cup packed brown sugar 1 1/4 cups flour 1 cup oats (quick or old-fashioned, uncooked) 1/4 tsp salt 1/2 cup red raspberry jam Filling 2 (8 oz) pkg cream cheese, sof
by sgre52160
Crust 3/4 cup butter 1/3 cup packed brown sugar 1 1/4 cups flour 1 cup oats (quick or old-fashioned, uncooked) 1/4 tsp salt 1/2 cup red raspberry jam Filling 2 (8 oz) pkg cream cheese, sof
Raspberry Lemon Bars I
by sgre52160
Crust: 1 1/2 cup graham cracker crumbs 6 tbsp salted butter, melted 1/4 cup sugar Zest of one lemon Filling: 2 large egg yolks 1 sweetened condensed milk 1/2 cup fresh lemon juice 1 tsp lem
by sgre52160
Crust: 1 1/2 cup graham cracker crumbs 6 tbsp salted butter, melted 1/4 cup sugar Zest of one lemon Filling: 2 large egg yolks 1 sweetened condensed milk 1/2 cup fresh lemon juice 1 tsp lem
view more member recipes
related CDKitchen recipes
Lemony Strawberry Surprise Cupcakes
Raspberry Punch
Czechoslovakian Raspberry Walnut Cookies
Summer Slush
Recipe Quick Jump