LEMON CHIFFON DESSERT
You'll be on cloud nine when you try this easy-to-make, heavenly dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h12m
Yield 15
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Bake and cool cake as directed on package for angel food (tube) pan.
- Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set.
- Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy.
- Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin.
- Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.
- Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 40 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 330 mg
LIME CHIFFON DESSERT
"This make-ahead recipe was given to me by an aunt many years ago," writes Joyce Key. "Her recipe called for lemon gelatin, but we like this dessert with more of a bite to it, so we use lime instead. The light fluffy squares are especially great in summer," assures the Snellville, Georgia cook.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Combine the first three ingredients; set aside 2 tablespoons for topping. Press remaining crumbs onto the bottom of an ungreased 13-in. x 9-in. dish; set aside. In a small bowl, dissolve gelatin in boiling water; cool. , In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Slowly add gelatin until combined. Fold in whipped topping. Spoon over crust; sprinkle with reserved crumbs. Cover and refrigerate for 3 hours or until set.
Nutrition Facts : Calories 336 calories, Fat 19g fat (14g saturated fat), Cholesterol 39mg cholesterol, Sodium 187mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 0 fiber), Protein 3g protein.
JELLO CHIFFON DESSERT
An easy blast from the past! Mix in the blender, chill in small clear dishes or parfait glasses to view the layers. Super quick and easy. Does NOT call for whipped topping as do other recipes of this type.
Provided by cathyfood
Categories Dessert
Time 15m
Yield 4 small servings, 4 serving(s)
Number Of Ingredients 3
Steps:
- Empty a 3 oz. package of Jello into blender.
- Bring some water to a boil, measure 3/4 cup and add to blender.
- Cover and blend 30 seconds to dissolve gelatin.
- Add 1 1/2 cups crushed ice. Cover, blend again until ice is melted - about 30 seconds more.
- Immediately pour into small clear dishes or parfait glasses.
- This dessert forms a chiffon top layer and a clear bottom layer.
- Refrigerate. Ready to serve in 10 minutes.
KELLY'S LIME CHIFFON CHEESECAKE DESSERT
I've been making this easy dessert for more than 20 years. I love it just as much now, as the first time I made it! You can make it with lemon or orange jello, too.
Provided by Wildflour
Categories Cheesecake
Time 25m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Mix crust ingredients, save aside 2 tablespoons.
- Press rest on bottom of 13x9 greased glass dish or pan.
- Dissolve jell-o in boiling water, cool.
- In mixing bowl, beat cream cheese and sugar.
- Beat in vanilla,.
- Slowly beat in jell-o.
- Beat/fold in Cool Whip.
- Beat in 3-4 drops green food coloring.
- Spoon over crust, smooth top.
- Sprinkle with reserved crumbs.
- Chill til set, 3 hours or overnight.
- Serve topped with more Cool Whip and a maraschino cherry.
RASPBERRY-LEMON CHIFFON DESSERT
Make a dessert that's simple yet delicious with Raspberry-Lemon Chiffon Dessert. This lemon chiffon dessert is made with two cups of raspberries.
Provided by My Food and Family
Categories Summer 2018
Time 4h50m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
- Beat gelatin with mixer on high speed 2 min. or until foamy. Add COOL WHIP; beat on low speed just until blended. Stir in cake cubes along with 1-1/2 cups of the raspberries.
- Spoon into 9-inch springform pan.
- Refrigerate 3 hours or until firm. Run knife around rim of pan to loosen dessert. Remove rim.
- Use sharp knife to cut thick pieces of peel off lemon. Discard peeled lemon or reserve for another use. Twist lemon peel pieces, then place on top of dessert along with the remaining raspberries just before serving.
Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 12 g, Protein 2 g
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