10 lemon refrigerator dessert 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)

unflavored gelatin, cold water, ladyfingers, split, fat-free milk, refrigerated french vanilla nondairy creamer, instant lemon pudding mix, mixed fresh berries, sliced fresh strawberries

refrigerated sugar cookie dough (or 2 cups homemade cookie dough), cream cheese, softened (i use light ), sugar, lemon juice, fresh blueberries, fresh strawberries , cut into quarters lengthwise

tube (18 oz) refrigerated sugar cookie dough, one 3 ounces) cream cheese, softened, sugar, lemon juice, fresh blueberries, quartered fresh strawberries

roll refrigerated sugar cookie dough, flour, cream cheese, softened, brown sugar , packed or 1/2 cup splenda blend, creamy peanut butter (your choice, to desired taste ), vanilla extract, granny smith apples, lemon juice, cinnamon, for sprinkling, caramel ice cream topping, softened enough to drizzle, chopped peanuts

butter, refrigerated or frozen egg product, thawed , or 2 eggs, all-purpose flour, ground cinnamon, baking powder, salt, brown sugar or substitute equivalent to 1/2 cup, granulated sugar, vanilla, coarsely ground toasted pecans, shredded lemon peel, sliced apples (such as jonathan, rome, or golden delicious) (about 1 lb), apple slices (optional), frozen light whipped dessert topping, thawed (optional)

roasted red peppers, drained and patted dry, refrigerated cookie dough , preferably plain but choc chip is ok, fine sugar (confectioner s or icing), grated nutmeg, lemon juice, pistachio nuts, chopped, frozen tart shell

lime roll, not only is this easy to make but it is soooooo good, flour, baking powder, eggs, sugar, pack jello lemon pie filling, lime juice, grated lime rind, prepared dream whip topping, filling: cake: green food coloring, lime slices, optional for garnish cake: grease a 15x10 jelly roll pan, line with waxed paper; grease and flour paper. sift flour with baking powder. beat eggs until foamy at high speed of electric mixer. gradually add sugar; continue beating until mixture becomes thick and light in color about 5 minutes. carefully fold in flour mixture. pour cake batter into prepared pan. bake at 400 f for 12-15 minutes, or until cake springs back when lightly touched. immediately turn cake onto cloth which has been sprinkled lightly with icing sugar. quickly remove waxed paper. starting with narrow end, roll cake in cloth and cool for 1 hour., filling and frosting: prepare lemon pie filling as directed on package, using 1 whole egg, 1 cup sugar and reducing water to 1-1/2 cups. add lime juice and rind. add enough food coloring to tint light green. chill 1 hour. set aside 1/2 cup of pie filling. unroll cake. spread remaining pie filling evenly over cake; re-roll. fold reserved pie filling into prepared dessert topping; and use this to frost the roll. chill. garnish with lime slices. store left-over cake in refrigerator., also good with lemon juice and rind in place of lime