KEY LIME PIE LUSH
Key lime pie meets cheesecake in this easy-to-make, easy-to-eat, no-bake layered dessert.
Provided by Food Network Kitchen
Categories dessert
Time 2h55m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the butter, granulated sugar and 1 1/2 cups of the crushed graham crackers in a medium bowl. Press the mixture into the prepared baking dish and freeze for 15 minutes to set.
- Combine the cream cheese, confectioners' sugar, salt, lime juice and two-thirds of the zest in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Fold in 3/4 cup whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula. Refrigerate for 15 minutes to partially set.
- Meanwhile, mix the instant pudding powder, milk and key lime juice in a bowl. Whisk until thick, about 2 minutes. Pour over the filling. Top with the remaining whipped topping, cover and refrigerate for 2 hours to set.
- Top with the remaining graham cracker crumbs and lime zest before serving.
PUMPKIN PIE LUSH
Tired of the same old pumpkin pie? This decadent twist on a classic fall flavor is a perfect way to switch it up. With an oatmeal cookie crust and layers of pumpkin spice-cream cheese, caramel pudding and whipped topping, it gets better with every bite!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 20 minutes.
- In food processor, place half of the cookies; process to coarse crumbs. Remove to large bowl. Process remaining cookies to coarse crumbs; add to bowl. Stir in 1/3 cup 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, pumpkin, powdered sugar and pumpkin pie spice with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
- In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Beat in 1/2 cup caramel sauce. 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, drizzle remaining 2 tablespoons caramel sauce on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.
Nutrition Facts : Calories 310, Carbohydrate 41 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 28 g, TransFat 0 g
BANANA CREAM PIE LUSH
This lush is bananas! Sugar cookie crust gets topped with a sweet vanilla creamy layer, sliced bananas, pudding and whipped topping for an irresistible take on banana cream pie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h40m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, about 30 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 and 1/2 teaspoon of the vanilla 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, powdered sugar and remaining 1 teaspoon vanilla 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. Place 2 1/2 cups banana slices in single layer over cream cheese mixture.
- In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Drop by spoonfuls over banana 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, crush remaining 4 cookies. Sprinkle pie with crushed cookies, and top with 1 cup banana slices. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.
Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 22 g, TransFat 0 g
TOFFEE PECAN PIE LUSH
Layers of creamy caramel filling, Cool Whip™ whipped topping and vanilla pudding sit on top of a sugar cookie-toffee bit crust for a refreshing fall dessert that wows.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h40m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Make and bake cookies as directed on pouch for drop cookies. 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 remaining cookies to coarse crumbs; add to bowl. Stir in 1/2 cup pecans and the 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, powdered sugar and 1/2 cup of the caramel topping with electric mixer on medium speed until well blended, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping; stir in 1/2 cup of the toffee bits. Spread over cookie crust.
- In 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 carefully. Cover and refrigerate at least 4 hours until well chilled.
- Before serving, transfer remaining 2 tablespoons caramel topping into small resealable food-storage plastic bag; seal, and cut one small corner off bag. Drizzle caramel on top of whipped topping layer. Sprinkle with remaining pecans, toffee bits and chocolate chips on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining dessert.
Nutrition Facts : Calories 370, Carbohydrate 46 g, Cholesterol 35 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 29 g, TransFat 0 g
GRASSHOPPER PIE LUSH
Some flavor combinations are truly better together, like the cool mint and rich chocolate of a grasshopper cocktail, grasshopper pie and now grasshopper lush. That's right, the Betty Crocker™ Test Kitchens have dreamed up a decadent new dessert featuring classic grasshopper flavor. It all starts with a fudgy brownie base bedecked with chopped Oreo™ mint creme chocolate sandwich cookies, covered with minty pudding and topped with Cool Whip™ frozen whipped topping and (more!) crushed cookies. Since it's made to be made ahead, and in your 13x9 no less, it's perfect for a party-just prepare to come home with an empty dish!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
- Make brownie batter as directed on box for cakelike brownies. Stir in 1 cup of the chopped cookies. Spread in pan. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side comes out almost clean. Cool completely, about 1 hour.
- In large bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Stir in 1 cup whipped topping, the food color and peppermint extract. Stir in 2 cups of the chopped cookies. Spread over brownie. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Refrigerate 4 hours.
- When ready to serve, sprinkle remaining cookies on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.
Nutrition Facts : Calories 280, Carbohydrate 40 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 28 g, TransFat 0 g
LEMON LUSH
A family friend shared this lemon and cream cheese dessert with me. It has been a hit with our family now for all our get-togethers.
Provided by MRS.KELLYZ
Categories Desserts
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9x13 inch baking dish.
- Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely.
- In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer. Chill until set, then top with whipped topping.
Nutrition Facts : Calories 590.9 calories, Carbohydrate 58.5 g, Cholesterol 87.4 mg, Fat 37.2 g, Fiber 0.6 g, Protein 7.8 g, SaturatedFat 25 g, Sodium 467.4 mg, Sugar 26.6 g
CHOCOLATE LUSH PIE
This is from a friend who works with me, Penny. I have made it several times, easy to make and soooo good.
Provided by Bennie Shaw
Categories Pies
Number Of Ingredients 12
Steps:
- 1. 1st Layer: Mix together cream cheese and powdered sugar. Fold in Cool Whip. Fill graham cracker crust with mixture.
- 2. 2nd Layer: Mix puddings and milk together until creamy, layer on top of cream cheese mixture.
- 3. 3rd Layer: Cover top of pie with Cool Whip and sprinkle with pecans. Chill 2-3 hours before serving.
CHOCOLATE LUSH LAYERED DESSERT
Make and share this Chocolate Lush Layered Dessert recipe from Food.com.
Provided by JANIC412
Categories Dessert
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix butter and flour together then add the ground nuts ( save a few for the toping). Pat into a 9x13 baking dish.
- Bake 20 minutes at 350:.
- Cool.
- In a mixing bowl mix cream cheese and powdered sugar together, stir in 1/2 of the cool whip.
- Spread this mixture over cooled crust. Beat the pudding with milk and spread over the cream cheese. Top with the rest of the cool whip, sprinkle with the reserved nuts.
- Refrigerate until serving time. Sometimes I drizzle melted chocolate or chocolate ice cream topping over the top, makes it look even more rich.
LEMON LUSH PIE
Absolutely scrumptious! Light and delicious! You can make it with sugar free pudding and whipped topping for a lower-sugar version!
Provided by Darlene Sweet
Categories Puddings
Time 30m
Number Of Ingredients 8
Steps:
- 1. Cream sugars into cream cheese with hand mixer.
- 2. Divide and spread cream cheese mixture into bottom of pie crusts.
- 3. In separate bowl, mix pudding mix with milk. Stir well with wire whisk until pudding begins to set.
- 4. Divide pudding and spread over cream cheese mixture in each pie crust.
- 5. Top each pie with whipped topping.
- 6. Garnish each pie with crushed vanilla wafers, graham crackers or pecans.
- 7. Refrigerate 4 - 6 hours until well set.
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