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Lemon Dessert Freeze Recipe
|Graham cracker crumbs||1 Cup (16 tbs)|
|Margarine/Butter||3 Tablespoon, melted|
|Canned lemon pie filling||22 Ounce (1 Can)|
|Canned milk||14 Ounce (Not Evaporated Milk, 1 Can)|
|Lemon juice from concentrate||1⁄2 Cup (8 tbs)|
|Frozen non dairy whipped topping||1 1⁄2 Cup (24 tbs), thawed|
Serving size: Complete recipe
Calories 2459 Calories from Fat 1064
% Daily Value*
Total Fat 118 g182.1%
Saturated Fat 36.3 g181.5%
Trans Fat 0 g
Cholesterol 39.7 mg
Sodium 2132.3 mg88.8%
Total Carbohydrates 358 g119.5%
Dietary Fiber 0.49 g2%
Sugars 250 g
Protein 15 g29.2%
Vitamin A 40.8% Vitamin C 93.6%
Calcium 45.8% Iron 0.86%
*Based on a 2000 Calorie diet
Reserving 7 tablespoon crumbs for garnish, press remainder firmly on bottom of 8- or 9-inch square pan.
In medium bowl, combine pie filling, sweetened condensed milk and ReaLemon; stir until smooth.
Spread into prepared pan.
Spread whipped topping over top; garnish with reserved crumbs.
Freeze 4 hours or until firm.
Garnish as desired.
Cut into squares to serve.
Return leftovers to freezer.