Tuesday, April 19, 2011

4 layer pie: The lemon edition

Lemon is my husbands absolute favorite dessert flavor.  I make the chocolate version for him often but this Lemon version knocked his socks off.  This recipe can also be “lightened” up very easily for the health conscious.

1st layer
Butter recipe cake mix prepared according to package directions. (substitute 2 egg whites per 1 egg and equal amounts of plain applesauce for the oil to make it healthier) Add the juice and zest of one lemon or 2 tsp lemon extract. Also add 1tsp vanilla

2nd layer:
8 oz cream cheese
1 cup whipped topping
1 cup powdered sugar
1 tsp vanilla flavoring

3rd layer
1 small box each lemon and vanilla instant pudding
3 cups milk

4th layer
3 cups of whipped topping

Make the cake according to package directions and pour half the mixture into 9x13in baking dish. Use the other half for cupcakes (as a treat for the kiddies). Let the cake cool for at least 15-20 minutes before adding the second layer. While the cake is baking mix the ingredients for the second layer. After the cake has cooled spread the second layer mixture over the cake. Refrigerate for 15 minutes and mix together the third layer in the meantime. Once the third layer is mixed pour over the second layer and refrigerate over night. The next day before serving top with whipped topping (4th layer), cut into squares and serve. Serves 12-15.

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