Pampered Chef Recipes
Lemon Chiffon Dessert Squares
Yield: 15 servings
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
- Heat oven to 350 degrees F.
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.
- Bake for 10 minutes.
- Remove from oven to Stackable Cooling Rack. Cool completely.
Filling
- Sprinkle gelatin over water in Small Batter Bowl. Microwave on HIGH 1 minute or until gelatin is dissolved.
- Zest lemon using Lemon Zester/Scorer to measure 1 teaspoon zest; set zest aside.
- Using Juicer, juice lemon to measure 2 tablespoons juice. Add lemon juice to dissolved gelatin.
- 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.
- Refrigerate for 30 minutes.
- Top with fresh fruit; slice and serve with Slice'N Serve®.
Nutrition
Per serving: Calories 230, Total Fat 15g, Sodium 160mg, Fiber 1g
Attribution
Recipe credit: Pampered Chef