168 lemon cool cracker Recipes

graham cracker crumbs, melted butter, sugar, cream cheese, softened, powdered sugar, cool whip frozen whipped topping (completely thawed), fresh lemon juice (can use bottled ), lemon pie filling, cooled (can use homemeade or store-bought), cream (or use cool whip topping, thawed) (optional)

lemon jell-o gelatin (small sugar free package), water, boiling, plain fat-free yogurt (plain for less intense flavor and lemon for more intense flavor), instant lemon pudding (i always use a small package jell-o brand sugar free instant pudding), fat-free cool whip, divided, shortbread pie crusts (9-inch pie size) or 8 oz fat-free graham cracker crust (9-inch pie size)

graham crackers, crushed, sugar, butter (not margarine), cream cheese, softened, milk (whole ), sugar, instant jello lemon pudding & pie filling, milk, strawberry cool whip, fresh strawberries , thin lemon slices, and a fresh mint sprig

graham cracker crumbs (10 to 12 full-size crackers), ground cinnamon, unsalted butter, melted and cooled, sweetened condensed milk, egg yolks, lemon juice

graham cracker crumbs (10 to 12 full-size crackers), ground cinnamon, unsalted butter, melted and cooled, sweetened condensed milk, egg yolks, lemon juice, cream

eagle brand condensed milk, egg yolks, lemons , juice of, graham cracker crust, cool whip , if desired

this recipe makes 2 pies ), cream cheese, sweetened condensed milk, lemon juice (* 3/4 cup for just a slight lemon taste), cool whip (regular or extra creamy ; i ve tried it both ways), frozen pie crusts baked according to directions on package., graham cracker pie crusts, nilla wafer pie crusts .

graham cracker, soft oleo, cream cheese, softened, walnuts (optional), cool whip, powdered sugar, instant lemon pudding, milk

evaporated milk, undiluted, lemon flavor instant pudding and pie filling, cream cheese, softened, frozen lemonade concentrate, thawed, cool whip, graham cracker crust

lemons , juice and zest of, cool whip topping (medium container), sweetened condensed milk, graham cracker crust

graham cracker crust (8-inch or 9-inch), sweetened condensed milk, egg yolks, lemon juice, cool whip, vanilla wafers

boiling water, lemon gelatin, grated lemon rind, lemon juice, cold water, ice cube, cool whip topping, thawed, prepared graham cracker crumb crust

lemon chiffon cheesecake, graham cracker crust, chopped pecans, butter, melted, cream cheese, sugar, eggs, prepared lemon pie filling, sour cream, lemon zest, fresh raspberries & blueberries, crumble the pie crust into a mixing bowl and combine with pecans and, butter. press into a springform pan and bake at 350 degrees for 5, minutes. in a bowl, combine the cream cheese and sugar and beat, until fluffy. add eggs 1 at a time. reserve 1/2 cup of the lemon, pie filling and add the rest to the cream cheese mixture along with, sour cream and lemon zest. blend and pour into crust. bake at, degrees for 60 to 70 minutes , adding a pan of water to the oven, minimize cracking. remove cheesecake from the oven ; run a knife, gently around the sides of the pan. cool and refrigerate covered, overnight. before serving, spread reserved 1/2 cup lemon pie filling, over top of cheesecake. serve with fresh berries.

soft tofu (sliken prefered), lemon gelatin or 1 (3 oz) box lime jell-o gelatin, boiling water, lemon juice (optional), cool whip, ready bake graham cracker pie crust

cream cheese, sweetened condensed milk, topping (cool whip ), frozen concentrated sweetened lemonade, graham cracker pie shell, lemon slices for garnish (optional)

cool whip, eagle brand condensed milk, lemon juice, graham cracker pie crust

lemon juice, condensed milk, crushed pineapple, drained, maraschino cherries, halved, chopped nuts, cool whip, graham cracker crust