Four Season Icebox Dessert |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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What ever season you are celebrating this lush four layered dessert is a crowd pleaser. Ingredients:
3/4 cup flour |
1/2 teaspoon baking soda |
1/2 cup brown sugar (firmly packed) |
3/4 cup rice krispies |
1/2 cup margarine (or butter, melted) |
2 (8 ounce) packages cream cheese (softened) |
1/2 cup sugar |
3 eggs (beaten) |
2 teaspoons vanilla |
1 (20 ounce) can crushed pineapple (drain but reserve juice) |
8 drops green food coloring (optional but does make for a 'green summer') |
1 (212 g) package lemon pie filling (not instant, you need the 6 serving size, brand sizes likely vary) |
3/4 cup reserved pineapple juice |
1 (12 ounce) carton cool whip (thawed, i use whipping cream) |
Directions:
1. SPRING: For base; in large mixing bowl combine all spring ingredients, press into a 9x 13 glass pan.
2. SUMMER: Soften cream cheese, beat in sugar and the beaten eggs - add vanilla, drained pineapple and food coloring - mix well.
3. Pour over spring (base), bake at 350 for approximately 20 minutes until set.
4. FALL: cook pie filling according to directions on package using the 3/4 cup of reserved pineapple juice and enough water to equal liquid called for in the pie filling - when thickened pour over summer.
5. WINTER: When lemon filling is cool, cover with Cool Whip or whipping cream about 1 - 1 1/2 inch thickness.
6. Refrigerate until ready to use.
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