Monday, May 9, 2016

Summer Dessert Time

Here is a great recipe you can adapt to just about any flavor
Lemon Lush Dessert
(other flavors to try:
Strawberry cream – using strawberry cream pudding and fresh strawberries for garnish
Banana cream – use homemade vanilla pudding(adding banana extract) and banana slices
Coconut cream - – use homemade vanilla pudding using coconut milk (or adding coconut extract instead of vanilla extract) and coconut to filling and garnish with toasted coconut
For the Crust:
·                 1 c. butter, softened but not to room temperature
·                 2 c. flour
·                 1/4 c. sugar
·                 1/2 c. pecans, chopped in small pieces (toast first for a deeper flavor)
For the Cream Cheese Layer:
·                 2 (8oz) packages Philadelphia cream cheese
·                 1 c. powdered sugar
For the Pudding Layer
·                 2 cups fresh  lemon curd
·                 2 cups fresh whipped cream
For the topping
·                 lemon zest, to garnish (optional)
·                 2 cups fresh whipped cream
Stir together butter, flour, sugar, and chopped pecans in a mixing bowl. A fork works really well to get everything mixed together. Press into a 9x13 baking dish and bake 15-20 minutes at 350°, or until a light golden brown. Remove from oven and set aside to cool.
Beat together cream cheese and sugar until creamy and smooth. Spread over cooled crust.
In another mixing bowl, whisk together lemon curd and whipped cream (gently). Spread on top of the cream cheese layer.
Cover and place in the fridge for 1 hour.

Spread whipped cream over the pudding layer. Cut into 18-24 pieces