FROZEN LEMON FLUFF DESSERT
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together jello, sugar, water, and lemon juice until sugar is dissolved. Cover with plastic wrap and refrigerate until almost set (about 1 hour).
- Press crushed lemon oreos into the bottom of a 9x13" pan, set aside.
- In a medium bowl, pour evaporated milk. Beat until stiff peaks start to form (about 3-5 minutes). Add whipped evaporated milk to the jello mixture, and fold in until completely combined. Pour mixture over oreo crust.
- Freeze for 2-3 hours, until set. Cut into squares and serve topped with lemon slices and lemon zest.
CITRUS DREAM (FROZEN DESSERT)
Can't remember what magazine it is from. This desert requires at least 5 hours of freezing time before serving
Provided by Borealis Beegirl
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Line a 5x9 inch loaf pan with plastic wrap allowing a 4 inch overhang on all sides.
- In a small bowl stir together the wafers, butter and salt, press evenly into the bottom of the pan and freeze.
- In a double boiler, whisk together the egg yolks and sugar and cook, whisking until the sugar has dissolved, around 3 minutes. Slowly whisk in the citrus peel and juice over low heat until the mixture has thickened, around 10 to 12 minutes. Let cool for 10 minutes.
- Using an electric mixer, beat the cream until soft peaks form. Fold into the custard.
- Pour the filling over the crust. Fold the plastic wrap over the cake and freeze for at least 5 hours over overnight.
- To serve run a wet knife around the sides of the pan and invert onto a platter, discarding plastic wrap,
- Sprinkle with the coconut.
Nutrition Facts : Calories 413.2, Fat 32.6, SaturatedFat 19.5, Cholesterol 257.9, Sodium 225.4, Carbohydrate 28.9, Fiber 0.2, Sugar 26, Protein 3.4
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