#3687 - Raspberry Lemon Pie

(by Shirley McNevich)

1/4 cup red raspberry jam (seedless if possible)
1 cup fresh red raspberries
1 - 9" Keebler shortbread ready-made crust
4oz. softened Philadelphia cream cheese
1 - 12oz. can Carnation evaporated milk
2 - 3oz. boxes Jell-O lemon INSTANT pudding
1 lemon (room temperature)
1 - 8oz. Cool Whip (thawed)

Spread the raspberry jam over the bottom of the shortbread crust. Sprinkle 3/4 cup of the fresh red raspberries over the jam. Grate the outside of the lemon to get lemon zest (as much as you wish). In a mixer add cream cheese--beat. Add evaporated milk, both boxes of lemon pudding mix and the lemon zest--beat on low until mixed, then beat on medium speed until smooth and creamy. Remove bowl from mixer--add HALF of the thawed Cool Whip--stir well. Pour the batter into the crust. Spread remaining Cool Whip over the top. Arrange the remaining 1/4 cup raspberries over the Cool Whip. Refrigerate until cold.

#3551 - Quick Lemon Cupcakes

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 - 3oz. box Jell-O lemon INSTANT pudding mix
1 cup water
4 egg whites
2 TBSP canola oil

In a mixer add cake mix, pudding powder, water, egg whites and canola oil--beat on low until mixed, then beat on medium speed for 3 minutes. Place cupcake liners into muffin tins. Fill each cupcake liner 2/3 full with batter. Bake at 350 degrees for 21-24 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

#3179 - Dreamy Lemon Lime Cake

(by Shirley McNevich)

1 box Duncan Hines lemon cake mix
1 - 3oz. box lime Jell-O
3/4 cup boiling water
1/2 cup ice cold water
1 envelope Dream Whip
1 1/2 cups cold milk
1 - 3oz. box Jell-O lemon INSTANT pudding mix

Prepare and bake lemon cake according to box directions in a 9 x 13 cake pan. Cool the cake for 25 minutes after baking. After 25 minutes, use a large meat fork to poke holes all over the cake. In a bowl add the boiling water and lime Jell-O powder--stir until completely dissolved. Add the 1/2 cup ice cold water--stir until mixed. Slowly pour the lime mixture all over the top of the cake so it soaks down into the holes. Refrigerate the cake while making the topping. Topping: in a mixer add Dream Whip powder, cold milk and lemon Jell-O--beat until mixed, then beat on medium speed for 6-8 minutes or until stiff. Remove cake from refrigerator--frost the cake with the Dream Whip frosting. Refrigerate until cold. Keep refrigerated.

#3010 - Lucious Lemon Squares

(by Shirley McNevich)

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
2 - 3oz. boxes Jell-O INSTANT lemon pudding
3 cups milk
8oz. Cool Whip (thawed)

In a bowl add graham cracker crumbs and melted butter--stir to mix. Press the graham cracker mixture into the bottom of an 8 x 8 glass baking dish. In a mixer add cream cheese and powdered sugar--beat until smooth. Spread the cream cheese mixture evenly over the crust. In a mixer add both boxes of lemon Jell-O and the milk--beat until it thickens. Spread the lemon mixture evenly over the cream cheese mixture. Spread the Cool Whip over the top. Refrigerate overnight or until cold. Cut into squares for serving.

#2345 - Cream Cheese Lemon Lush

(by Shirley Ross - friend)

Crust: 1 1/2 cups flour; 1 1/2 sticks softened butter

First Layer: 1 - 8oz. Philadelphia cream cheese (softened); 1 cup Domino's powdered sugar; 1 cup Cool Whip (thawed)

Second Layer: 2 small boxes Jell-O INSTANT lemon pudding mix; 3 cups milk

Topping: Cool Whip

In a bowl add flour and softened butter--mix with a pastry blender until it makes crumbs. Press the crumb mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 15 minutes, then cool completely. In a mixer add cream cheese--beat. Add powdered sugar--beat. Add 1 cup Cool Whip--beat. Spread the cream cheese mixture over the cooled crust. In a bowl add both boxes of lemon pudding mix and the milk--beat with a whisk until thick. Spread the lemon pudding mixture over the cream cheese mixture. Refrigerate until cold, then spread more Cool Whip over the top. Refrigerate overnight.

#2313 - Cream Cheese Lemon Dessert

(by Shirley McNevich)

Crust: 1 cup flour; 1 stick softened butter; 1/2 cup chopped pecans

1st Filling Layer: 1 cup white sugar; 1 - 8oz. Philadelphia cream cheese (softened); 1 - 8oz. Cool Whip (thawed)

2nd Filling Layer: 2 - 3oz. boxes Jell-O lemon INSTANT pudding mix; 3 cups milk; 1/2 cup chopped pecans

In a bowl add flour, softened butter and 1/2 cup chopped pecans--mix with a pastry blender to make crumbs. Grease a 9 x 13 glass baking dish. Press the mixture into the bottom of the greased dish. Bake at 375 degrees for 15 minutes. Cool completely. In a mixer add white sugar, cream cheese and Cool Whip--beat until smooth. Spread the mixture over the cooled crust. In a bowl add both pudding mixes and milk--beat with a whisk until thick. Spread the lemon mixture over the cream cheese layer. Sprinkle the other 1/2 cup of chopped pecans over the lemon layer. Refrigerate overnight.

#2286 - Pudding Fruit Salad

(by Shirley McNevich)

1 - 11oz. can mandarin oranges
1 - 15oz. can Dole fruit cocktail
1 - 8oz. Dole pineapple tidbits OR chunks
1/2 cup Baker's angelflake coconut
2 TBSP lemon juice
1 - 3oz. box Jell-O INSTANT lemon pudding
1 or 2 ripe bananas

In a large bowl add mandarin oranges, fruit cocktail, pineapple and lemon juice--stir gently to mix. Add coconut and pudding powder--stir to mix. Refrigerate until cold. When ready to serve, peel bananas and slice them into coin shaped pieces. Add sliced bananas--stir to mix.

#2217 - Pineapple Pudding Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3oz. box Jell-O lemon instant pudding mix
1 - 15oz. can Dole crushed pineapple (do not drain)
1 cup Baker's angelflake coconut
4 eggs
1/4 cup canola oil
1/2 cup Domino's dark brown sugar (packed)
1/2 cup chopped pecans
Glaze: 1/2 cup butter; 1/2 cup white sugar; 1/2 cup Carnation evaporated milk (NOT condensed); 1 1/3 cups Baker's angelflake coconut; 1/2 cup chopped pecans

In a mixer add yellow cake mix, lemon pudding mix, eggs and canola oil--beat. Add crushed pineapple and its juice and 1 cup coconut--beat until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Sprinkle the brown sugar and 1/2 cup chopped pecans over the top of the batter. Bake at 325 degrees for 45 minutes. While the cake is baking, make the glaze: in a saucepan over medium heat add butter, white sugar and evaporated milk--cook/stir until boiling and it starts to thicken. Remove from heat--add 1 1/3 cups coconut and 1/2 cup chopped pecans--stir until mixed. Let cake cool slightly, then spread the glaze mixture evenly over the top of the hot cake. Cool completely. Refrigerate until cold.

#1610 - Pecan Crust Lemon Pie

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 cup Domino's powdered sugar
2 - 3.4oz. boxes Jell-O lemon INSTANT pudding/pie filling
3 cups milk
1 - 8oz. Cool Whip (thawed)
Baker's angelflake coconut for sprinkling
Crust: 4oz. crushed pecans; 1 stick softened Parkay margarine; 1 cup flour

In a bowl add crushed pecans, softened margarine and flour--use your hands or a pastry blender and mix until it makes crumbs. Press the mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 20 minutes, then cool completely. In a mixer add cream cheese and powdered sugar--beat. Spread the cream cheese mixture evenly over the cooled crust. In a bowl add both boxes of lemon pudding mix and the milk--beat with a whisk until smooth, then refrigerate the cake pan and pudding mixture until pudding mixture starts to set. Remove from refrigerator--spread the lemon mixture evenly over the cream cheese layer. Spread the Cool Whip over the pudding layer. Sprinkle coconut evenly on top of the Cool Whip. Refrigerate until cold.

#910 - Lemon Cream Cheese Cupcakes

(by Shirley McNevich)

1 box Duncan Hines white cake mix
1 - 3.75oz. box Jell-O lemon INSTANT pudding/pie filling
1 cup water
4 egg whites
2 TBSP canola oil
1 - 16oz. box Domino's powdered sugar
1 - 8oz. Philadelphia cream cheese (softened)
1/2 stick softened butter
2 TBSP lemon juice

In a mixer add cake mix, dry pudding mix, water, egg whites and oil--beat on low until moist, then beat on medium for 2 minutes. Spoon batter into cupcake liners in cupcake/muffin pans (2/3 full each). Bake at 350 degrees for 21-24 minutes--test with a toothpick for doneness. Cool cupcakes completely. Frosting: in a mixer add cream cheese, butter and lemon juice--beat. Slowly add the powdered sugar--beat until smooth and creamy. Frost the cupcakes--keep refrigerated.

#873 - Gooey Lemon Pudding Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix (just plain--NO pudding in the cake mix)
2 cups cold milk
1 1/4 cups water
2 - 3.5oz. boxes Jell-O lemon INSTANT pudding/pie filling
1/3 cup white sugar
2 TBSP Domino's powdered sugar

Prepare the cake batter according to box directions. Pour the batter into a greased 9 x 13 cake pan. In a separate bowl add dry pudding mixes and white sugar--slowly add the milk and water, then mix with a spoon or a whisk until well blended. Carefully pour the pudding mixture all over the top of the cake batter (not just in the center). Place the cake pan on a cookie sheet to catch any drips. Bake on the cookie sheet at 350 degrees for 50-60 minutes. Test with a toothpick for doneness. Cool completely, then dust the top of the cake with powdered sugar. Keep refrigerated.

#815 - Lemonade Pie

(by Shirley McNevich)

2 - 9" ready-made graham cracker crusts
1 - 5oz. can Carnation evaporated milk
1 - 3.4oz. box Jell-O lemon INSTANT pudding
1 - 8oz. Philadelphia cream cheese (softened)
1 - 8oz. Cool Whip (thawed)
3/4 cup frozen lemonade concentrate (thawed--do NOT dilute)

In a mixer add dry pudding mix and evaporated milk--beat for 3 minutes and set aside. In a second mixer bowl add cream cheese--beat. Add thawed lemonade concentrate to cream cheese--beat. Add Cool Whip--beat. Dump cream cheese mixture and pudding mixture together--fold using a wooden spoon until mixed. Pour half of the combined mixture into each of the graham cracker crusts. Refrigerate overnight.

#626 - Pineapple Cloud Pie

(by Shirley McNevich)

1 Keebler 9" graham cracker crust
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 - 3oz. box Jell-O lemon instant pudding
1 - 8oz. Cool Whip (thawed)
1 - 11oz. can mandarin oranges (drained)

In a bowl add crushed pineapple and its juice with pudding powder--stir until well mixed. Add Cool Whip and drained oranges (reserve 8 of the orange slices for garnish)--stir. Pour mixture into graham cracker crust, arrange 8 orange slices on top. Refrigerate overnight before serving.

#518 - Lemon Delight

(by Shirley McNevich)

2 cups flour
2 sticks Parkay margarine (melted)
1 cup chopped nuts
2 - 8oz. Philly cream cheese
2 cups Domino's powdered sugar
2 - 3.5oz. boxes Jell-O lemon instant pudding
3 cups milk
1 - 8oz. Cool Whip (thawed)

In a bowl add flour, melted Parkay and nuts--stir together with a fork. Grease a 9 x 13 x 2" cake pan and press the nut mixture all over the bottom of the cake pan. Bake at 350 degrees for 20 minutes. Remove from oven and let it cool. In a mixer beat cream cheese and powdered sugar until smooth and spread cream cheese mixture on cooled crust. In a mixer beat pudding mixes and milk and spread pudding mixture on top of cream cheese mixture. Spread Cool Whip over the top. Chill overnight.

#378 - Raspberry Cheesecake

(by Shirley McNevich)

2 - 8oz. packages Philly cream cheese (softened)
1 - 4oz. box Jell-O lemon instant pudding/pie filling
1 cup cold milk
2 tsp. grated lemon peel
2 cups thawed Cool Whip
1/2 cup raspberry preserves
1 ready-made graham cracker crust

Beat cream cheese, pudding mix, milk and lemon peel in large bowl with wire whisk until well blended. Stir in 1 cup of Cool Whip. Spoon 1/4 cup of the raspberry preserves onto bottom of crust, then pour pudding mixture evenly over the top. Top with remaining 1/4 cup preserves and remaining 1 cup of Cool Whip. Refrigerate at least 4 hours (preferably overnight).

#116 - Lemon Cake

(by Lillian Thomas - friend)

1 package Duncan Hines yellow cake mix
1 - 3.5oz. Jello lemon instant pudding
4 eggs
3/4 cup cold tap water
3/4 cup canola oil

In a mixer, combine all ingredients and blend all together. Once mixed, beat the mixture on medium for 5 minutes. Grease an angelfood cake pan. Pour the batter into the cake pan. Bake at 350 degrees for 1 hour. Use icing below.

Icing: 1 1/2 cups powdered sugar, 2 TBSP butter, the juice that you can squeeze out of a fresh lemon, 1/4 cup warm tap water (if it comes out thick, add more water). In a mixer, blend all ingredients until smooth. Ice the cake after the cake is cool.