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Wednesday, February 1, 2017

Lip-Smacking Lemon Dessert

Janet Groene's
Lemon Puff Pie
The cook can chill too while this showy dessert chills. Then bring it out with a ta-DAH. Make it with one large or two small graham cracker pie shells, or a dozen miniature shells. For extra tang, add a few shreds of lemon zest to the mix. It works just as well with sugar-free or regular pudding, whole or nonfat milk and regular or "lite" whipped topping.
      And, here's another nifty trick. Put a handful of lemon drop hard candies in a clean cloth or pillow case and beat them to powder with a hammer or ball bat. Just before serving, sprinkle this dessert with these sparkling  shards.

1 box of instant lemon pudding
1 box of instant French vanilla pudding
1 cup of powdered sugar
8-ounce tub of whipped topping
3 cups cold milk

     In a bowl mix pudding mixes and powdered sugar. Whisk in the milk and half the whipped topping. Put in graham cracker shell(s) and chill thoroughly. Spread remaining whipped topping over the top. Serves 8 to 12. 

      Janet Groene's cookbook Cooking Aboard Your RV, 2nd Edition, is found at

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