Berry Lush Recipes

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NO BAKE BERRY DESSERT LUSH RECIPE



No Bake Berry Dessert Lush Recipe image

This easy no bake cheesecake dessert is full of fresh berries with a vanilla wafer crust. It's the perfect summer dessert recipe!

Provided by Dorothy Kern

Categories     Dessert

Time 25m

Number Of Ingredients 7

35 vanilla wafer cookies (1 1/2 cups), (plus more for the top)
5 tablespoons Challenge Unsalted Butter (melted)
8 ounces Challenge Cream Cheese (softened)
1 cup powdered sugar
1 teaspoon vanilla extract
2 8 ounce containers whipped topping (thawed)
1-2 pounds fresh berries ((strawberries & blueberries or your favorite))

Steps:

  • Place cookies in a large resealable gallon size bag. Seal all but 1" of the bag (so air can escape) and crush with a rolling pin.
  • Stir cookie crumbs and melted butter with a fork. Press into an 8-inch or 9-inch square pan.
  • Add cream cheese, powdered sugar, and vanilla to a large mixing bowl. Mix with a hand mixer until smooth, then mix in one container (8-ounces) of whipped topping. Reserve other container for topping.
  • Slice berries as desired.
  • Assemble the dessert: spread half the cheesecake mixture on top the crust. Spread half the berries on top. Cover with the remaining cheesecake mixture and top with remaining berries.
  • Top the dessert with about half the remaining whipped topping. Crush more cookies and sprinkle on top, if desired. Chill for about an hour before serving.
  • Store in refrigerator for 1-2 days.

Nutrition Facts : ServingSize 1 serving, Calories 296 kcal, Carbohydrate 34 g, Protein 2 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 40 mg, Sodium 159 mg, Fiber 2 g, Sugar 23 g

BERRY LUSH



Berry Lush image

Your go-to summer dessert is here and loaded with fresh berry flavors! Made in a 13x9, you can take this cool and creamy treat to all your summer soirées.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h35m

Yield 24

Number Of Ingredients 11

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1/3 cup butter, melted
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
3/4 cup seedless raspberry jam
1 container (12 oz) Cool Whip frozen whipped topping, thawed
3 cups fresh blueberries
2 boxes (3.3 oz each) Jell-O™ white chocolate-flavor instant pudding & pie filling mix
3 cups cold milk
1 cup fresh raspberries

Steps:

  • Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes.
  • In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch pan or baking dish, press cookie crumb mixture firmly in bottom. Set aside.
  • In medium bowl, beat cream cheese, powdered sugar and jam with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. Sprinkle 2 cups of the blueberries over cream cheese mixture.
  • In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Drop by spoonfuls over berry layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
  • When ready to serve, sprinkle raspberries and remaining 1 cup blueberries on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Nutrition Facts : Calories 320, Carbohydrate 46 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Servings, Sodium 280 mg, Sugar 25 g, TransFat 0 g

STRAWBERRY SHORTCAKE LUSH



Strawberry Shortcake Lush image

Strawberry shortcake gets a fun makeover that's perfect for sharing with a crowd. With a sugar cookie crust, cool layers of sweet strawberry cream cheese, vanilla pudding and whipped topping, plus a finishing sprinkle of fresh strawberries, it's summer in a dessert!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h30m

Yield 24

Number Of Ingredients 10

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1/3 cup butter, melted
1 container (7.5 oz) strawberry cream cheese spread, softened
1 cup powdered sugar
1/2 cup strawberry jam
1 container (12 oz) Cool Whip frozen whipped topping, thawed
2 boxes (4-serving size each) Jell-O™ vanilla-flavor instant pudding and pie filling mix
3 cups cold milk
1 cup chopped fresh strawberries (about 6 oz)

Steps:

  • Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 20 minutes. Set aside 4 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 (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
  • In large bowl, beat cream cheese spread, powdered sugar and jam with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
  • In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
  • When ready to serve, crumble remaining 4 cookies; sprinkle cookies and strawberries on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Nutrition Facts : Calories 290, Carbohydrate 42 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 29 g, TransFat 0 g

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