Time 5m Yield 6-8 servings. Number Of Ingredients 5 Steps:
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add lemonade concentrate; whisk for 30 seconds. Immediately fold in whipped topping. Spoon into crust. Freeze until set, about 25 minutes.
Time 3h Yield 6 serving(s) Number Of Ingredients 6 Steps:
Separate Eggs. Be sure to use only Grade A Uncracked Eggs! In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice. In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form. Fold egg white mixture into lemon juice mixture; fold in half the whipped cream. Fold in remaining whipped cream. Spoon into prepared crust. Freeze at least 3 hours or until firm. Serve more whipped cream or Blueberry ’n’ Spice Sauce.
Time 2h20m Yield 6 to 8 servings Number Of Ingredients 4 Steps:
Put the sorbet in a medium microwave-safe bowl and heat until melted. Stir in the condensed milk and let cool. Put the cream in another medium bowl and beat with an electric mixer until it is thick and holds a ribbony shape when you run the beaters through it (do not let it form soft peaks), 2 to 3 minutes. Gently stir the thickened cream into the lemon sorbet mixture and pour into the pie crust. Smooth out into an even layer. Cover loosely with plastic wrap and freeze until set, about 2 hours or up to overnight.
Yield 1 Number Of Ingredients 5 Steps:
Top off a lemon bar with Greek yogurt and lemon pudding mixture and stick it in the fridge for 30 minutes. Add a dollop of whipped cream, a lemon wedge and coconut flakes and enjoy!
Yield Makes 16 to 20 (3- to 5-ounce) ice pops Number Of Ingredients 6 Steps:
Whisk together condensed milk, zest, and juice. Beat cream until it just holds stiff peaks, then gently fold into condensed milk mixture. Spoon into ice pop molds, stopping about 1/4 inch from top (filling will expand slightly when frozen). Tap filled molds on counter a couple of times to eliminate any air bubbles. Put cover on molds and insert sticks, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, about 4-5 hours. To unmold, dip molds in a deep container, such as a pot of room-temperature water, letting water come to within 1/4 inch of top of molds, for 30 seconds. Remove cover and pull out pops. Serve immediately or wrap individually in plastic wrap and freeze until ready to serve.
Time 3h Yield 8 Number Of Ingredients 10 Steps:
Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly, about 10 minutes. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Stir a small amount of hot filling into the egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon zest. Gently stir in lemon juice. Cool to room temperature, about 30 minutes. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold whipped cream and sour cream into the lemon filling. Pour into the prepared pastry shell. Chill for at least 2 hours before serving.
Time 2h5m Yield 8 Number Of Ingredients 5 Steps:
Mix condensed milk and lemonade concentrate together in a bowl. Fold in whipped topping. Pour into the pie crust and refrigerate for 2 hours. Serve garnished with lemon zest.
Time 20m Yield 8 servings. Number Of Ingredients 5 Steps:
In a large bowl, combine milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick). In another large bowl, beat cream cheese until light and fluffy, about 3 minutes. Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. , Pour into crust. Cover and refrigerate for at least 4 hours or until set.
