Well kids, we made it. I know, it's hard to believe after 739 days in April, but yes we have arrived! May is the gateway to summer! Sure, I live in Indiana so one day it will be 70, gorgeous and sunny, and the next will be 50 and rain, but we know summer is knocking on the door!
This month also brings many reasons to celebrate. Mother's Day, end of school, graduation, Memorial Day...just to name a few. And while many of those will look different this year in the world we are living in, they still have one major thing in common. Such special occasions call for extra special sweet treats!
This month also brings many reasons to celebrate. Mother's Day, end of school, graduation, Memorial Day...just to name a few. And while many of those will look different this year in the world we are living in, they still have one major thing in common. Such special occasions call for extra special sweet treats!
This was actually our dessert on Easter, and I purposely saved it for my first post in May because I think it is going to be a go-to summer cookout, pool party, backyard barbecue sweet treat for many of you! Lemon is almost the mascot flavor of summer, and this not only super easy, it bursts with bright lemon flavor!
Oh, and it just happens to be no bake, so no need to heat up the house when those 90 degree days finally do arrive.
Now, let's talk lemon extract. No, it is NOT the same as lemon juice. You will find small bottles of lemon extract in the baking aisle next to the other extracts like vanilla, almond, coconut, etc. It has a much higher concentrated flavor, and really packs a punch. Hence why the recipe calls for 1-2 tsp depending on how strong a lemon flavor you wish. For us, I used 1 1/2 and it was the perfect combo of sweet and tart.
Mom would love this next Sunday for a sweet treat made from the heart. It will be a star at that first neighborhood cookout you can hopefully have before summer is over. Or, if you're hunkered down and are just eating your way through shelter in place, it would be delicious just because too!
However you are celebrating the beginning of another month, one that gets us closer to summer, I pray you are safe, healthy and snacking on something yummy!
Lemon Icebox Lush
2 (8 oz.) blocks cream cheese, softened
1 (3.4 oz.) box instant lemon pudding mix
1 c. milk
1-2 tsp. lemon extract
1 lemon, zest grated
1 (8 oz.) tub Cool Whip
1 box honey graham crackers
In a large bowl beat together cream cheese, milk, pudding mix and lemon extract until smooth. (Begin with 1 tsp and add more for how much lemon flavor you want.) In the bottom of 8x8 baking dish, layer graham crackers, breaking to fit if necessary. Spoon layer of cream cheese mixture and spread evenly. Spoon Cool Whip and spread evenly. Grate some lemon zest on. Repeat layers 2-3 more times depending on size of your dish, ending with Cool Whip. Cover with plastic wrap and chill overnight. Before serving use garnish with lemon slices and extra zest.
2 comments:
When do you add the milk?
Thanks for catching that! It's now updated to include the milk being mixed with the cream cheese and pudding mix!
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