Dessert Ideas

Here is a recipe that has been passed down in my family and is almost always at every family gathering. A light, cool and refreshing layered dessert with a shortbread crust that is easy to make. A great way to end any meal, whether it be a holiday gathering or a barbecue. You can also use any flavor of pudding for this dessert. I have tried it with chocolate which is really good too.

 Lemon Pudding Dessert


 1 cup cold butter,cubed

 2 cups all-purpose flour

 1 package (8 oz.) cream cheese,softened

 1 cup confectioner’s sugar (powdered)

 1 carton (8 oz.) frozen whipped topping

 3 cups cold milk

 2 pkg. (3.4 oz. each) instant pudding mix


1) In a bowl, cut butter into the flour until crumbly. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until set. Cool on a wire rack.

2) In a bowl, beat cream cheese and sugar until smooth. Fold in 1 cup whipped topping. Spread over crust.

3) In a bowl, beat milk and pudding mix on low speed for 2 minutes. Carefully spread over the cream cheese layer. Top with remaining whipped topping. Refrigerate for at least 1 hour.

Makes 12-16 servings.        

 Strawberry Angel Food Dessert  

  Another chilled layered dessert that has Angel Food Cake pieces with  sweetened cream cheese and strawberries in a glaze. 

  Serves 18


  1 (10 inch) Angel Food Cake

  2 ( 8 oz.) cream cheese,softened

  1 cup sugar

  1 (8 oz) container whipped topping,thawed

  1 qt. fresh strawberries, sliced

  1 (18 oz.) jar strawberry glaze

  1 can whipped topping

   Optional: Blueberries


 1) Crumble the cake into a 9 x 13 inch dish

 2) Beat the cream cheese and sugar in a bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.

 3) In a bowl, combine strawberries and glaze until evenly coated. Spread over cream cheese layer. Use canned whipped topping to decorate the top. Chill until served.

For a festive Fourth of July dessert add blueberries to the dessert.


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