Up next in 10
5 BEST INSPIRATIONS FOR MY LEMON DESSERTS, No Bake Eclair, Magic Lemon Cobbler, Lemon Cream Cake, Lemon Snow Drops, Heavenly Oreo Lemon Dessert.
Today's Recipe: https://catherinesplates.com/no-bake-lemon-eclair-cake/
https://catherinesplates.com/magic-lemon-cobbler/
https://catherinesplates.com/lemon-cream-cake-easy-with-box-cake-mix/
https://catherinesplates.com/lemon-snowdrops-cookie/
https://catherinesplates.com/heavenly-oreo-lemon-dessert/
**Click here to see my recipe blog: https://catherinesplates.com
NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016
*To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates
**To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook
***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022
***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates
Show More Show Less View Video Transcript
0:00
how to make a fiveingredient no bake lemon eclair cake five ingredients
0:07
here's the first one graham crackers now I'm using the
0:12
made with real honey they have them with cinnamon in them but I don't know how that will work well with the lemon so
0:18
we're going to do the honey ones i'm using a 9 by13 baking dish we're going
0:24
to open these up and we're going to layer our graham crackers on the bottom one layer all right here we go oh these
0:33
already smell good so you want to make sure you cover the whole bottom of your dish and if I have broken ones I'm going
0:40
to layer them right there this is going to create like a cake layer so these are going to get nice and softened what do
0:46
y'all think that good right there so this box is 14 oz and it has three
0:51
packages inside of here and that's what we're going to need to layer our dessert with thomas is out and about today
0:58
helping the kids with something at their house so he knows I'm making this he
1:04
bought two boxes of these i'm like "Oh you only need one." He's like "Well maybe if you need some extra I think
1:10
extra for himself." This is a set up dessert which
1:15
means it takes time in the refrigerator to kind of set up and he knows that let's create the next layer all right
1:22
after I did all that I'm going to have to remove them what we want to do firsthand is spray the inside of our
1:29
baking dish so these when they turn into like a cake consistency they don't
1:35
stick non-stick cooking spray all right we're going to put them
1:41
back in woo if I had to save the day all right there we go let's make
1:49
some pudding i have two boxes of 3.4 4 oz
1:55
size instant pudding and pie filling we're going to put these into the bottom
2:01
of a large mixing bowl what's great about this dessert you
2:07
can change the flavors if you want if you want to do a chocolate you
2:12
can do chocolate pudding and I'll show you the other ingredients you can change out
2:18
too all right that's one and then we have our second one can get all that out of
2:24
there oh I was so ready for a cool refreshing dessert that you can just put
2:29
in your ice box refrigerator
2:40
we're going to need 3 and 1/2 cups of cold
2:47
milk on the way we're going to pour it into our
2:54
powdered lemon pudding mix now you can use a wire whisk or you
3:01
can get your electric hand mixer out and do that we're only going to beat this for about 2 minutes
3:09
we want to get a nice pudding consistency i can feel it getting thicker in
3:14
there we definitely have spring in the air it's about
3:22
time that is what we're looking for
3:29
yeah m yum woo that's good
3:36
i've got 8 oz of a cool whip you can make your own whip topping
3:42
if you want make sure you sweeten it up a little bit and we're going to go in with our
3:49
spatula and we're going to add it i'm using the spatula so that we can fold in
3:54
the Cool Whip into our pudding that way we're not whisking the air right out of
4:01
it there we go all right all right we're just going to fold just go underneath
4:07
pull the pudding into the Cool Whip and just fold it in just like that we're
4:12
going to keep doing that till we have no white streaks left and it should be a pale yellow
4:20
color this is what it should look like nice and pale smooth and evenly
4:25
distributed in there let's bring over our baking dish that has that first
4:30
layer of graham crackers in there and we're going to put half of this mixture all on
4:38
top just half of it and then we'll smooth it out
4:47
evenly nice and even that way you have a nice layering technique here and it'll
4:52
show up really nice we're going to take another pack of the graham crackers
4:59
single layer right across the
5:09
pudding make sure you get all the way to the edge there this layer here will really stick
5:15
to that pudding layer which is good all right let's see how we're going to do this so I'm going to break them in
5:22
half put them in like that there we go and then we're going to take the rest of
5:29
the mixture and pour it on top it's starting to thicken
5:35
up which is good all right smooth it
5:41
out all right nice and even another layer of graham crackers
5:48
then I have a special ingredient going on top kind of pull it all together
5:55
let's finish layering this and then we'll talk about that last ingredient all right let's talk about
6:01
that last ingredient now I have the lemons here because these are going to garnish the cake later and I don't want
6:07
to forget we've got one tub 16 oz of a
6:12
creamy lemon supreme and this is a
6:17
frosting now I'm not going to ice the cake with it just yet we're going to take the lid off now make sure that you
6:24
peel off the outer layer here of the foil and get all the pieces of it up
6:32
because we're going to put this in the microwave we're going to heat it up there we go make sure you have all that
6:38
foil off so you don't have problems in your microwave all right I'm going to put this in the microwave just on full
6:43
power for 30 seconds we're going to loosen that up all right I'm going to get a knife
6:50
just kind of stir this be careful it's going to be hot let's bring over our
6:55
cake here we're going to start on one end we're just going to pour it on top till it completely covers
7:10
it there we go and you don't want to do this okay
7:16
because it's already solidifying and it'll look kind of funny
7:21
the easiest way to ice a
7:29
cake that's delicious we need to refrigerate this for at least 10 to 12
7:36
hours you want all those layers to come together solidify and go into those graham
7:43
crackers to make the cake part of this eclair cake i'm going to be back
7:50
tomorrow i'm gonna be back tomorrow and then I'm gonna decorate it
7:55
with some lemon and give it a try for you all right in the ice box make sure
8:01
you cover it with some cling wrap okay I've pulled this out of the refrigerator the next day i'm going to take some
8:07
lemons i'm going to cut some slices and I'm going to put it on our no baked
8:15
cake now you can garnish the top of your cake any way you
8:26
want right let's cut a
8:39
slice all right can y'all see those layers
8:46
look at those layers let me give it a try for you doesn't that look
8:56
refreshing there's my
9:07
bite that's scrumptious y'all give me a thumbs up for this one if you're going
9:13
to make this cake let me know today we are going to make a magic lemon cobbler
9:19
scrumptious we're going to grab a 9x9 baking dish we're going to place
9:25
that whole stick of butter in just like that my oven is preheated at
9:33
350° we're going to pop this in there it should take about four to five minutes
9:38
we want it to get nice and melted in there and while that's happening we're going to start our dry
9:44
ingredients so we're going to bring over our flour now there's only four dry ingredients we've got the flour baking
9:51
powder salt and sugar so we're going to start off with the flour now what I like
9:56
to do is dig deep into my flour with my measuring tool come up we're going to shake it off i'm going to go grab a
10:02
knife and take the back edge of it we're just going to scrape off the excess that
10:09
way we're not smooshing the flour getting too much and then we have just the right amount right there add that to
10:15
a large mixing bowl we're going to add in 1 and 1/2
10:21
teaspoon of baking powder that'll help give it a nice
10:28
rise that's
10:34
one and a half and then we're going to put in 1/4
10:39
teaspoon of some
10:45
salt now before we add the fourth ingredient we're going to whisk this together what it does is airrate the
10:51
flour and that baking powder it'll make for a nice fluffy
10:57
batter we're going to bring over white granulated sugar and we're going to
11:04
measure out one cup it always seems like baking is like that how muchever flour
11:10
you have you need the same amount for sugar that's for a lot of recipes all right we're going to add that to our
11:15
flour
11:24
mixture all right just going to blend this together all
11:32
right we're going to bring over our wet ingredients and there's only three we're going to add in one cup of buttermilk
11:38
now if you don't have buttermilk you can make your own and it's really easy you can put one tablespoon of lemon juice or
11:46
1 tbsp of white distilled vinegar into the bottom of your measuring cup and then pour regular white milk into your
11:54
measuring cup up to the one cup line give it a stir and let it rest for just a few minutes and you've got
12:01
buttermilk so I've got buttermilk right here and I'm trying to see where the one cup is let's see oh right
12:10
there you don't want it to get too wet so we're going to add it to our
12:18
mixture okay i've pulled my melted butter out of the oven i'm just going to set it on the back burner for just a
12:23
minute until we finish the batter
12:30
okay now we need to flavor the cobbler so we're going to add in one
12:35
teaspoon of vanilla extract there we go and then we're going
12:43
to add in one teaspoon of lemon extract if you don't have the lemon
12:49
extract you can certainly just do another teaspoon of the vanilla extract
12:56
there we go but we're going to accentuate the lemon in this dish okay we're going to take a spatula we're
13:02
going to blend this together just until
13:11
combined oh it smells delicious in there if you can get the lemon extract I
13:17
would certainly get it it's just so fragranced in there all right we're not going to over
13:23
mix so that's it right there that's why I did not use a whisk for that okay
13:29
we're going to come over to our melted butter that's in our
13:35
pan and we're just going to kind of drizzle it in we are not going to mix this at all
13:45
this is a magic lemon cobbler so we're going to let it do the
13:50
magic yeah all right you're going to want to stir you're
13:56
going to want to spread out you're going to want to do something but don't all right we want to get all that
14:04
goodness out of there there we
14:10
go i've got a can of lemon pie filling this is 22 oz
14:19
you know when we open this can it's going to smell delicious in there oh see how creamy that
14:28
is who needs to get a spoon let's just give that a try yep
14:36
wow to keep my husband behind the camera he really wants this so we're
14:43
gonna we're making it for him all right so you're gonna take your spoon you're going to go in and we're going to dollop it all
14:54
over you're going to want to mix this in but please
15:06
don't just teasing my husband yeah thanks
15:14
i'm trying to leave some of the batter in between the dollops that way it can come up between
15:20
them we'll have a great presentation for that yeah all right where
15:26
else there you want to make sure you get it all in
15:33
there all right we'll pass that on to Thomas because you know he wants that spoon
15:39
tell us what you think oh that's good
15:47
okay I've still have my oven at the 350° we're going to bake this for about
15:53
45 to 55 minutes it's going to be golden brown on the top the edges are going to
15:59
push in just a little bit and become golden brown and nice and crispy on the edges there i'll be back i'm going to
16:06
show you how we're going to serve it up oh look at that we've pulled it out of
16:13
the oven we let it rest a few minutes or so that way it can kind of pull itself together you don't want to scald your
16:19
mouth on that hot lemon thomas has already pulled the ice cream out that's what we're serving it up with let's go
16:26
in you can see it's nice and golden on the top along the edges it's nice and crispy
16:34
yeah this is a good one you guys i'm going to dig deep on this woo
16:40
we look at that let's put some ice cream with it today I'm going to show you how to
16:47
make a lemon cream cake it's so easy we're going to be starting with a boxed
16:53
cake mix i'm going to show you how to make this bakery style which makes it really nice and fluffy versus you can
17:00
just keep this the original with the ingredients on the back of the box we're going to empty this box into a large
17:06
bowl now you want to follow the directions
17:13
right here but I'm going to be changing out some ingredients so instead of the
17:18
one cup of water I'm going to place in one cup of
17:26
milk instead of the 1/3 cup of vegetable oil I'm going to be putting in 13 cup of
17:33
melted butter now you want to make sure you cool this down just a little bit because when you start cracking eggs
17:40
into hot melted butter you're going to scramble them you don't want that so just cool it down a little
17:47
bit generally do this step first melting the butter while you get everything else
17:52
ready that way it'll cool it down okay we have three eggs i'm going
17:57
to be cracking in four eggs i like to crack them in a separate
18:03
bowl that way we can keep any shells out of our
18:09
batter so you don't want to be digging for those that's
18:17
two springtime is coming so let's get those spring desserts out and nothing
18:24
wrong with making them real easy and there's
18:31
four all right i'm going to be using an electric hand mixer to blend this all together it
18:38
generally takes about two minutes make sure you time
18:44
that about halfway through just take your spatula and pull down the
18:51
sides 2 minutes are up so fluffy in there i'm going to spray a 9 by13 baking
18:59
dish with some non-stick cooking spray now you know I always use the one that has the flour in it especially when I'm
19:05
making cakes i know what y'all are thinking all
19:10
right where's the lemon it's coming up okay we're going to
19:16
go ahead now and pour the batter into our prepared baking
19:27
dish we're going to spread it out evenly we're going to be using one can of lemon
19:35
fruit filling or topping now this is 22 oz we're going to dollop that all over
19:43
the cake batter got to give it a
19:50
try there's your lemon right there
20:02
oh I can smell that lemon put the whole can
20:12
on we're going to take a knife and we're going to start
20:20
swirling now you don't want to mix them all together you just want to get a nice swirl
20:26
you still want to see the two layers here oo that looks
20:33
good all right let's go back to our cake mix box instructions got my oven preheated at 350° you want to follow the
20:41
directions on the back of the box for a 9 by13 which is about 26 to 31 minutes
20:47
you can put a toothpick in where the cake batter is pull it out and make sure the cake is cooked through now y'all
20:53
don't leave me yet we still have a topping to put on this and it involves
21:00
more lemon okay I've pulled it out of the oven about the 30 minute mark look how
21:06
beautiful that is but it has pulled away from the edges is what you're looking for nice and golden brown you're going
21:14
to want to cool this down completely before our next step okay that looks too good look at
21:22
that it's cooled down we've got to top it with a delicious frosting i'm going
21:28
to start off with 16 oz tub of cream cheese frosting we're going to put it in
21:34
a large bowl and then we're going to whip it up with our electric hand mixer and get it
21:41
nice and fluffy get some air in
21:46
there just a little dribble lemon extract
21:57
i'm bringing over 8 oz tub of Cool Whip we're going to spoon it
22:04
in blend it in okay we got the last spoonful of the
22:11
cool whip going in a this is almost like a marshmallow consistency look at that
22:21
just blend this just enough to where it's combined and I believe we are
22:35
there all right guess who's taking these the
22:40
boogeyman all right let's ice our cake oh man that's good
22:46
i think we have a winner on that huh all right I'm going to pour it all on the cake
22:54
here we're going to spread it out
23:00
evenly what do you all think look at that almost didn't want to cover up the
23:06
cake it was so pretty on the bottom side
23:12
there all right now let me show you something
23:18
now I've washed my lemon here i'm going to cut thin
23:26
slices i'm going to do eight of
23:36
them i'm going to take the lemon slice i'm going to take it all the way up to the rind right there
23:45
just cut it not in half about 3/4 of the way we're going to twist
23:50
it and we're going to place it on each slice of the cake wherever we're going to slice
23:59
it there we
24:11
go all right what do y'all think ideally you should put this in
24:17
your refrigerator let it set up for about 1 hour that didn't happen in fact I'm missing
24:24
some cake and there's a fork right here too
24:30
let's go in that pie filling right there with that delicious
24:37
cake that frosting and decorate it with some lemon slices here's my
24:51
bite wow today I'm going to show you how to make lemon snow drops these are like
24:58
two little cookies put together with a creamy lemon filling rolled into snow
25:05
this recipe comes from my sister-in-law Donna who always comes through with a really good recipe we're going to go
25:12
ahead and get started i'm going to be using my stand mixer let it do all the work today it's going to do some of the work
25:19
anyway in a large mixing bowl and I'm going to use the mixing bowl of my stand mixer I'm going to be adding in two
25:26
sticks of very soft butter that's one
25:32
cup there we go and here's
25:37
two we're going to add in half a cup of powdered
25:44
sugar i'm going to grab me a knife and just scrape that off so we don't have too much in
25:52
there all right add that to the butter we're going to add in one
25:57
teaspoon of lemon extract make sure we get all the way
26:02
over there we go already bringing out that lemon
26:08
flavor i'm going to use my paddle for the stand
26:15
mixer we're going to cream this together until well
26:21
blended make sure you have a spatula ready so you can pull down the sides as you go along we want to get to a pale
26:29
color on the butter
26:35
okay can y'all see that color change in there that's what you want nice and light and
26:44
airy we're going to add two cups of allpurpose flour i'm just going to go
26:49
into my flour container here deep shake it off take a knife the back
26:56
edge and bring it all the way up to the edge here and then just scrape it off
27:02
don't mash that'll give you too much flour right here is perfect we're going to go in and add
27:13
that all right go deep down in bring it
27:19
up fill in the gaps very carefully then drag it out
27:32
okay let's talk about the salt you're going to need an eighth of a teaspoon for every stick of butter so that would
27:39
be a/4 teaspoon of salt now I'm using salted butter so I'm going to divide
27:45
that in half and I'm only going to put in an 1/8 of a teaspoon
27:51
now if you're using unsalted butter I would go in with the whole quarter
27:56
teaspoon i'll have that in my directions at catherine'splates.com just look up the recipe and you'll see that
28:03
there right we're going to put that back in i'm going to start on a slow setting
28:09
that way the flour gets incorporated and doesn't go whiffing everywhere and then we'll move it up to a medium
28:16
setting we'll turn it off for just a minute we're going to incorporate see the dough is getting thick and that's
28:22
what you want it will be a thick dough that's why I'm using my stand mixer all right we'll give it a whirl for another
28:28
30 seconds and then that will be that for the
28:36
dough now that is our cookie dough mine is pretty firm if yours is
28:43
not you can put it in the refrigerator covered for just a few minutes while you get your pan and everything ready we're
28:50
going to be making little cookies little i'm using one teaspoon that's what they
28:56
call for i'm going to go into my mixture here make sure your hands are nice and
29:02
clean we're going to take the dough out of the one teaspoon we're going to roll it into a
29:07
ball we're going to place it onto our pan and then I'm going to use a piece of parchment to smash it down just a little
29:15
square we're just going to place it on top of the ball we're going to smash down only halfway okay don't smash it
29:22
down flat till you have nothing all right i'm going to bring you over here so we can finish these up going to go in
29:28
with your teaspoon i'm going to flatten it down we get a nice even amount we want all the
29:34
cookies to be the same size then I'm just going to roll it out of the teaspoon
29:40
put in the palm of my hand roll it to a
29:46
ball place it on our pan put a piece of parchment on it and
29:51
then we're just going to flatten it down about halfway and then keep them all the same size like that all right i'm going to
29:58
fill up the rest of the pan with the cookie balls and then I'm going to smash them all out and bring you back
30:12
all right that's it for this pan i'll make the rest on another
30:20
pan now this is recipe is new for me so I'm learning with y'all and I'm going to
30:26
tell you that I probably keep them about this right here about um maybe a 50 cent
30:31
piece all right I'm going to go ahead and put these in the oven and I've got it preheated at 400° we're going to bake
30:38
these for 8 to 10 minutes we're going to pull them out now you want to take them
30:43
off the pan immediately as it comes out of the oven all right so we're going to pop these off put them on a wire rack
30:50
let them cool completely while that's happening I'm going to get my other pan of these ready to go i'm going to start
30:56
with the eight minutes on the timer just give them a check and if they need the other two minutes I'll go ahead and give it to them all right I'm gonna finish
31:03
this batch off now as these come out of the oven make sure you pull them off the pan and put them on a cooling rack right
31:13
away i hope I don't steal a few better yet have my husband steal
31:19
them i can't promise nothing all right then uh have some room for the second
31:26
batch there's our second batch make sure that you have even amount of
31:32
cookies because two of these will create the actual snowball cookie now if you have leftovers like
31:39
this right here you can eat those while the cookies are cooling back behind me
31:45
we're going to go ahead and make that lemon butter filling first thing we're going to do is put in our dry
31:51
ingredients into a medium saucepan now I haven't turned it on yet
31:56
we're going to add in half a cup of white granulated
32:05
sugar we're going to add this is what's going to help thicken it up corn starch
32:11
two
32:18
tablespoons and pinch of salt just a pinch
32:24
what I'm going to do is whisk this together we're going to place this on a medium
32:31
heat we're going to slowly add in half a cup of water while we're
32:42
whisking get that nice and incorporated now we're going to continually stir till
32:49
it starts thickening and comes to a
32:56
boil we've got a boil going on we're just going to continually stir this for about 30
33:03
seconds okay it's nice and thick we're going to take it off of the heat we're going to add in two
33:10
tablespoon of butter and allow that to melt
33:18
now I've washed my lemon dried it off and I'm going to go in with a microplane and I'm just going to zest in some of
33:26
the peel here i'm going to say whatever you can get off of a small lemon here would be
33:35
enough whisk that in smells good i'm going to say you're
33:41
going to need about 1 to two teaspoons of the lemon zest i'm going to cut that lemon in
33:51
half we're going to squeeze it in about 1 to two tablespoons whatever your lemon flavor is mix that in and then we're
33:59
going to go in with a few drops of some yellow food coloring i'm just going by the recipe
34:10
one two three or four see what it does oh yes look at
34:20
that i'm going to pop this in the refrigerator until it is totally cool we
34:25
got to make the cookies and then we got to put snow on them i've got my cooled cookies i've got my cooled lemon butter
34:32
mixture got powdered sugar and I got a plate so that they can
34:38
land on when we get over there so we're going to take a cookie take the flat
34:44
side we're going to put some of that mixture on there you don't need much
34:50
little dollop we're going to place another cookie right on top we're going to place
34:55
it into the powdered sugar and we're going to cover it shake it
35:02
off because that is our snow right there i'm going to land it on the plate take
35:08
the cookie turn it upside down flat side right there just a little dollop goes a long way there we go i'm
35:17
going to put another cookie flat side on top of the mixture squeeze it
35:23
together we're going to place it into the powdered sugar you can kind of push it on there or use a spoon whatever it
35:30
takes shake it off onto our
35:36
plate look at these cookies i'm going to sprinkle on top some more of the
35:42
powdered sugar lemon snow drops what do y'all think really easy no bake heavenly
35:50
Oreo lemon dessert okay the first step is we need to make that crust for the
35:58
bottom of our baking dish we are going to be using some Oreos these are the
36:04
golden Oreos get these opened up
36:12
here now this is the family size and it is one lb and 3 oz so what we're going
36:20
to do we're going to pulverize these in our
36:28
food processor now if you don't have a food processor you can put these in a Ziploc bag and beat them with a rolling
36:37
pin we're going to do this in the food processor get these done lickety
36:45
split okay we're going to whirl these up and then I'm going to place it into a medium bowl and then I'm going to finish whirling up the rest of the Oreos and
36:52
then get those in the bowl also
37:06
okay that's what we're talking about right there
37:30
we're going to take 1 and 1/2 sticks of butter or 3/4 of a cup and we're going
37:36
to melt it we're going to add this to our golden Oreo
37:47
crumbs all right we're going to combine it
37:54
want to make sure all the crumbs are nice and wet with that melted
38:00
butter so we're going to take a measuring cup it's about half a cup and we're going to fill it and we're going
38:06
to use that at the end of the recipe so you want to set this aside don't forget about it there we
38:13
go yes spray your 9 by13 baking dish with some non-stick
38:21
cooking spray now we're going to go ahead and
38:26
add the crumb mixture to our baking dish all right just use your fork and
38:32
mash down on the mixture until you get an even layer you want make sure it's nice and solid we're not going up on the
38:38
sides it's just a bottom crust just keep pressing till it's nice and solid okay
38:45
we just have a few more layers to go and they're really simple layers we're going to go ahead and place this in the
38:51
refrigerator just to kind of set up that bottom layer and then while that's happening we're going to start our next
38:56
step in a large bowl what we're going to do is add two boxes of lemon instant
39:02
pudding mix these are 3.4 oz
39:08
each lemon screams summer doesn't it yeah
39:18
okay to this we're going to add three and 1/4 cups of cold milk make
39:26
sure it's cold it helps that pudding to set
39:32
up oh there's that pretty color look at that now we're going to whisk this up
39:38
until we get a pudding consistency or you can use an electric hand mixer oh it smells good that lemon
39:46
flavor it's gonna be good in that dessert should take about two minutes to whisk this into a pudding
39:53
consistency i can already feel it getting thick i think that's
40:01
good just going to get a spoon yeah pudding right there
40:13
oh yum all right you can set this aside or you can place this in your refrigerator
40:20
if you have some room and we're going to start on the next layer okay for the second layer you're going to need 8 oz
40:26
of cream cheese softened you want to make sure it's very soft
40:36
we're just going to take the electric hand mixer and we're going to beat the cream cheese until it's nice and
40:52
smooth we're going to beat in one cup of powdered sugar i'm going to put it in
40:57
1/4 cup at a time
41:16
all right this is the fourth one and at that point we're just going to take a spatula pull down the
41:22
sides and then cream it all together
41:34
okay that is nice and smooth now you're going to need a spatula for this we're going to take 8 oz of Cool Whip that
41:42
you've thawed out we're going to add
41:47
it and then just fold it in using the spatula just fold from the bottom so
41:54
pull down into the bottom pull it up and halfway cut into it
42:00
there we go okay let's go ahead and build our layers up now I've pulled my
42:06
crust out of the refrigerator we're going to place the cream cheese cool whip mixture on top and spread it
42:19
evenly now if you use an offset spatula it spreads much easier and it won't pull that bottom crust up
42:26
now you can see my description box down below if you're interested in the offset
42:35
spatulas oh yeah you want to see those layers perfect okay we're going to put the lemon pudding mixture on top for the
42:42
next layer just kind of dollop it
42:48
around and then we're going to smooth it evenly all right i'm just going to use a
42:53
spoon because we don't want to pull up that cream cheese whipped cream layer there
43:00
so you can use the same offset spatula just clean it off if you want to do that but I'm just going to use a spoon here
43:06
there we go okay our next layer is going to be another container 8 oz of thawed
43:13
Cool Whip now if you don't want to use Cool Whip you can make your own whipped
43:19
topping by using heavy whipping cream but for a fast easy dessert this is
43:25
it just lightly spread it over the pudding a very rich dessert really good
43:33
for holidays it's summer pull it out for barbecues get togethers or just pull it
43:40
out of your refrigerator get you a slice okay we're going to take the half
43:48
cup of crumb butter mixture that we had saved from earlier and we're going to sprinkle it all on
43:59
top now just take the bottom edge of a spoon and then just kind of
44:06
press heavenly Oreo lemon dessert look at those layers i'm going to place this
44:11
in the refrigerator for just two hours to kind of help set this all up i'm
44:17
going to be back and I'm going to dig in oh I think we're missing a
44:22
piece it didn't last two hours in the refrigerator can y'all see that
44:38
many layers of
44:48
scrumptiousness when I say scrumptious it is scrumptious oh my gosh I love that
44:54
cookie layer on the bottom it adds a little butterness to it and then that lemon pudding very
45:03
delicious my husband's like butterness a buttery flavor how about
45:08
that there you go okay guys who's making this one you saw
45:14
how easy that was to put together the only hard thing about it was waiting a couple of hours for it which didn't
45:21
happen too well here as I was cutting a piece for you guys a few
45:28
disappeared all right give me a thumbs up comment down below you can go to my
45:33
recipe blog catherine'splates.com where you can also find my cookbooks okay guys I will see
45:41
you on the next episode
#Food & Drink
#Cooking & Recipes
#Desserts
#Food