Print Recipe

Lemon Chiffon Dessert Squares

RG

Ingredients

Crust

  • 1 1/2 cups (5 ounces) pretzels, finely crushed
  • 1/2 cup butter or margarine, melted
  • 1/4 cup sugar

Filling

  • 1 (3 ounce) box lemon flavored gelatin
  • 1/2 cup water
  • 1 lemon
  • 1 (8 ounce) package cream cheese, softened
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 3 cups assorted fresh fruit such as blueberries, raspberries, or sliced strawberries, kiwis, peaches, or nectarines

Instructions

  1. Heat oven to 350 degrees F. For crust, finely crush pretzels in resealable plastic food storage bag with Baker's Roller™; place in Small Batter Bowl. Add butter and sugar; mix well. Press crust mixture onto bottom of Rectangular Baker.
  2. Bake for 10 minutes.
  3. Remove from oven to Stackable Cooling Rack. Cool completely.
  4. For filling, sprinkle gelatin over water in Small Batter Bowl. Microwave on HIGH 1 minute or until gelatin is dissolved.
  5. Zest lemon using Lemon Zester/Scorer to measure 1 teaspoon zest; set zest aside.
  6. Using Juicer, juice lemon to measure 2 tablespoons juice. Add lemon juice to dissolved gelatin.
  7. In Classic Batter Bowl, combine lemon zest and cream cheese. Using Stainless Steel Whisk, gradually whisk in gelatin mixture and whipped topping until smooth; spread evenly over crust.
  8. Refrigerate for 30 minutes.
  9. Top with fresh fruit; slice and serve with Slice'N Serve®.

Yield: 15 servings

Nutrients per serving: Calories 230, Total Fat 15 g, Sodium 160 mg, Fiber 1 g

Recipe credit: Pampered Chef


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