Lemon Raspberry Delight
As fresh raspberries were appearing in our CSA box and in the grocery store, I began trying to come up with a tantalizing summer dessert. I also had some Girl Scout Lemonades in my freezer. (I know, who keeps Girl Scout cookies around for 6 months?)
The first version of this didn’t include lemon in the cool whip topping nor the cream cheese layer (I had forgotten) and I definitely felt it was lacking in something. So the next version I stepped it up a bit. I will be honest, it was incredibly difficult to get a good final picture of this dessert as it is a little tricky to get from the pan in one piece. It still tasted great though.
As you are planning for those last summer outings this dessert would be a light and sweet way to end your meal.
Author/Source:
Tricia @ Onceamonthmom.com
Ingredients:
- 8.5 ounces lemonades cookies (Girl Scout or otherwise)
- .25 cups butter, melted
- 3 ounces raspberry gelatin mix
- 16 ounces raspberries, frozen (or fresh)
- 12 ounces cool whip topping
- 8 ounces cream cheese
- 1 cup sugar
- ounces lemon yogurt
Directions:
Preheat oven to 350 degrees. In a food processor or blender, grind up Lemonade cookies. Transfer them into a small bowl and pour in melted butter. Stir with a fork. Spray an 8×8 baking pan and press cookie mixture into the bottom as a crust. Bake for 10-5 minutes or until slightly browned. Turn off oven.
While crust is baking, begin making other layers. In a large bowl mix gelatin mix and boiling water. Set in refrigerator to begin setting (approximately 45 min – 1 hour).
In a separate bowl cream together cream cheese, 4 oz of whipped topping and sugar. When crust has cooled spread cream cheese layer over the crust. When gelatin is partially set (see picture below) add in the raspberries and then pour it onto the cream cheese layer. Place it in the refrigerator until completely set, approximately 1-2 hours.
Once gelatin has set, take it out and in the whipped topping container add the lemon yogurt and stir. Add lemon whipped topping to top of gelatin and spread evenly. Cut and serve.
Freezing Directions:
I haven’t tried it but I am sure that it could be done. It actually might be quite tasty that way!
Servings: 6-8
This Post will be linked at:
- Friday Favorites at Simply Sweet Home’s
- Family Food Fridays at Get Healthy Cheap
What a wonderful, refreshing dessert! Thanks for linking up today. :)
Oh, lordy lord. That looks incredible!! never had the lemonade girl scout cookies. Guess I am out of the loop!!!
This does look like a delight! One question…you left out the number of ounces on the yogurt. Also, I’ve never seen lemon yogurt. Is there a particular brand that you used! Thanks for the recipe!
And thanks for linking up last week for Friday Favorites! Hope to see you again this week!
Came back to let you know that I’m featuring you this week. Come by and grab my featured button if you’d like one!
Yes, I’d like the number of ounce of yogurt as well. Also, do you prepare the gelatin according to box instructions? The recipe only mentions hot water.
You prepare it according to the directions written here, not package directions.