Berry Lush Recipes
NO BAKE BERRY DESSERT LUSH RECIPE
This easy no bake cheesecake dessert is full of fresh berries with a vanilla wafer crust. It's the perfect summer dessert recipe!
Provided by Dorothy Kern
Categories Dessert
Time 25m
Number Of Ingredients 7
Steps:
- Place cookies in a large resealable gallon size bag. Seal all but 1" of the bag (so air can escape) and crush with a rolling pin.
- Stir cookie crumbs and melted butter with a fork. Press into an 8-inch or 9-inch square pan.
- Add cream cheese, powdered sugar, and vanilla to a large mixing bowl. Mix with a hand mixer until smooth, then mix in one container (8-ounces) of whipped topping. Reserve other container for topping.
- Slice berries as desired.
- Assemble the dessert: spread half the cheesecake mixture on top the crust. Spread half the berries on top. Cover with the remaining cheesecake mixture and top with remaining berries.
- Top the dessert with about half the remaining whipped topping. Crush more cookies and sprinkle on top, if desired. Chill for about an hour before serving.
- Store in refrigerator for 1-2 days.
Nutrition Facts : ServingSize 1 serving, Calories 296 kcal, Carbohydrate 34 g, Protein 2 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 40 mg, Sodium 159 mg, Fiber 2 g, Sugar 23 g
BERRY LUSH
Your go-to summer dessert is here and loaded with fresh berry flavors! Made in a 13x9, you can take this cool and creamy treat to all your summer soirées.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h35m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes.
- In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch pan or baking dish, press cookie crumb mixture firmly in bottom. Set aside.
- In medium bowl, beat cream cheese, powdered sugar and jam with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. Sprinkle 2 cups of the blueberries over cream cheese mixture.
- In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Drop by spoonfuls over berry layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
- When ready to serve, sprinkle raspberries and remaining 1 cup blueberries on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.
Nutrition Facts : Calories 320, Carbohydrate 46 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Servings, Sodium 280 mg, Sugar 25 g, TransFat 0 g
LEMON LUSH
We're suckers for sunny citrus treats in the summer, and this cool, creamy lemon lush surely fits the bill.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h55m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes. Set aside 6 cookies for garnish.
- In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch pan, press cookie crumb mixture firmly in bottom. Set aside.
- In medium bowl, beat cream cheese, powdered sugar and lemon peel with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in 2 cups whipped topping. Spread over cookie crust.
- In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over pudding layer. Cover and refrigerate 4 hours.
- When ready to serve, place 6 reserved cookies into quart-size resealable food-storage plastic bag. Seal bag; coarsely crush cookies with rolling pin. Sprinkle on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.
Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 24 g, TransFat 0 g
PINEAPPLE BERRY LUSH
Steps:
- Mix pineapple and dry pudding mix.
- Stir in Cool Whip. Add berries and pecans.
- Refrigerate 1 hour. Sprinkle with extra pecans.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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