Lush Slush Recipes

Steps:

• Bring water to a boil.
• Remove from heat and add tea bags for 15 minutes.
• Remove tea bags and add sugar, stir until dissolved.
• Pour into the large container you will be freezing it in .
• Add your cans of orange juice and lemonade, stir well.
• Add vodka, stir well.
• Freeze! It takes about 24-36 hours to freeze properly.
• Once frozen, scoop out into glasses (about 1/2 full) and add gingerale or 7-up.
• Let the party begin!

Steps:

• Prepare in large tuperware type container with lid that will fit in your freezer.
• Stir well, put the lid on and freeze mixture (overnight is best).
• You will need to give it a stir every few hours.
• When slushy, serve in a tall glass with half Squirt/Fresca (grapefruit flavored pop) or 7up/Sprite.
• Ratio 1/2 slush and 1/2 pop.
• Garnish with a cherry.
• NOTE: I have never made this with RUM.
• I have always made it with Brandy.
• The apricot and peach are the prettiest drinks-- the blackberry turned out the color of icy ditch water.
• We drank it anyway!

Steps:

• Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the ladyfinger crumbs, butter and granulated sugar in a medium bowl. Press the mixture into the prepared baking dish. Freeze 15 minutes to set.
• Combine the cream cheese, confectioners' sugar, vanilla extract and salt in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Dissolve the espresso powder in 1 tablespoon hot water and stir into the filling. Fold in 3/4 cup of the whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula, then refrigerate for 15 minutes to partially set.
• Meanwhile, make the instant pudding according to the package directions. Pour over the filling. Top with the remaining whipped topping, cover and refrigerate for 2 hours to set.
• Before serving, dust with the cocoa powder and sprinkle with the chocolate-covered espresso beans.

Steps:

• Mix and spread the butter and flour together in bottom of 13x9x2 dish. Flatten out. Bake at 350* for 20 minutes. Cool.
• Combine powdered sugar, cream cheese, and 2 cups of the Cool Whip until well mixed. Spread over crust.
• Mix lemon pudding and milk. Spread over cream cheese mixture. Chill. Serve with remaining Cool Whip.

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.

Steps:

• Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
• Stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
• Refrigerate 1 hour or until ready to serve. Garnish with your favorite seasonal berries.

Steps:

• Mix flour, nuts and margarine. Press in pan. Bake at 375 for 15 minutes.
• Combine cream cheese, sugar and cool whip.
• Spread on crust.
• Mix pudding and milk, beat and spread on cream cheese mixture.
• Top with cool whip and sprinkle on nuts.

Steps:

• Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze.
• Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.

Steps:

• Mix first four ingredients together and spread in 13 x 9 pan; bake at 350 degrees for 15 minutes; cool completely.
• Mix together cream cheese, cool whip, powdered sugar, vanilla and cinnamon and spread over cooled crust.
• Combine cornstarch and sugar; add to peaches in a medium saucepan.
• Cook over medium heat for about five
• minutes or until thick then remove from heat and add flavoring.
• Cool completely and spread over second layer then top with extra whipped cream or cool whip.