Rogenes Lemon Lime Refrigerate Cake Recipes

LEMON - LIME REFRIGERATOR SHEET CAKE 1960

Lemon - Lime Refrigerator Sheet Cake 1960 image

Make and share this Lemon - Lime Refrigerator Sheet Cake 1960 recipe from Food.com.

Provided by andypandy

Categories Gelatin

Time 30m

Yield 1 9 x 13 pan, 16 serving(s)

Number Of Ingredients 9

Ingredients

3 ounces lime Jell-O gelatin
1 (3 ounce) box instant lemon pudding mix
1 (1 1/3 ounce) envelope Dream Whip topping mix (one envelope only)
1 1/2 cups cold milk
1 teaspoon vanilla
1 (18 ounce) box lemon cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)

Steps:

Prepare cake according to boxed instructions in a 9 x 13 cake pan.
Remove when done and poke holes with the end of a wooden spoon or meat fork.
Dissolve lime jello with 3/4 cup hot water and then 1/2 cup cold water.
Refrigerate jello just until lightly syrupy.
Drizzle syrupy jello into the holes in cake and then all over top, concentrating on the holes first.
Whip pudding mix, dream whip and the milk together with vanilla until thick.for about five minutes.
Spread all over cake, and place in refrigerator, keep chilled until serving.
Just a note:.
I do remove from fridge and serve almost at room temperature. Note that if left on table for an hour or so does not harm it. Just place in fridge for long periods of time.

Nutrition Facts : Calories 261, Fat 11, SaturatedFat 2.8, Cholesterol 43.5, Sodium 332.6, Carbohydrate 37.2, Fiber 0.3, Sugar 19.7, Protein 3.9

LEMON-LIME MAGIC CAKE

Lemon-Lime Magic Cake image

A citrusy lemon-lime filling is poured over white cake batter so the filling becomes the bottom layer and the cake layer rises to the top. It's magic and delicious!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 5h25m

Yield 18

Number Of Ingredients 12

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
4 eggs, slightly beaten
1 1/2 cups sugar
1 tablespoon finely grated lemon peel
1 tablespoon finely grated lime peel
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1 container (8 oz) Cool Whip frozen whipped topping, thawed
Additional finely grated lemon and lime peels, if desired

Steps:

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
In another large bowl, mix Lemon-Lime Layer ingredients with whisk until smooth. Evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill. Spread whipped topping over chilled cake. Sprinkle with additional lemon and lime peel if desired. Using a serving spatula and a knife to carefully help slide pieces off, cut into 6 rows by 3 rows. Store covered in refrigerator.

Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 75 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 29 g, TransFat 0 g

LEMON-LIME CHEESECAKE

Lemon-Lime Cheesecake image

Fresh lemon and lime zest and juice flavour a classic cheesecake with a graham crust.

Provided by Philadelphia Cream Cheese

Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada

Time 6h

Yield 16

Number Of Ingredients 12

Ingredients

1 ¼ cups graham crumbs
¼ cup butter, melted
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
¾ cup granulated sugar
1 teaspoon lemon zest
2 tablespoons lemon juice
1 lime, zested and juiced
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
3 large eggs eggs
½ cup whipping cream
1 tablespoon icing sugar

Steps:

HEAT oven to 350 degrees F.
MIX graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan.
BEAT cream cheese and granulated sugar in large bowl with mixer until blended. Add lemon zest and juice, lime zest and juice, and vanilla; mix well. Blend in flour. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
BAKE 35 to 40 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
BEAT cream in small bowl with mixer on high speed until stiff peaks form, gradually adding icing sugar after soft peaks form. Spread over cheesecake.

Nutrition Facts : Calories 302.2 calories, Carbohydrate 17.9 g, Cholesterol 102.9 mg, Fat 24 g, Fiber 0.3 g, Protein 5.3 g, SaturatedFat 14 g, Sodium 226.9 mg, Sugar 13.8 g

NO-BAKE LIME REFRIGERATOR CAKE

No-Bake Lime Refrigerator Cake image

As it only takes only four ingredients, does not require any cooking or baking, and is deliciously refreshing, you may feel like you're "cheating" when you make this very typically Mexican dessert.

Provided by CatlingMex

Categories Dessert

Time 10m

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

1 cup fresh lime juice
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
50 packaged cookies (use Mexican "maria" cookies or any thin, bland, dry cookie such as vanilla wafers)

Steps:

Blend the two types of milk with the lime juice until well combined.
In a bottom of 9-inch round baking dish (or other shape of similar volume), place a layer of cookies. Cover as much of the bottom of the dish as you can. (You may need to break some of the cookies and use little pieces to fit between the whole cookies.).
Pour about one fifth of the milk/juice mixture over the cookies and spread evenly.
Repeat layers of cookies and milk mixture until ingredients run out. Have the top layer be milk mixture.
Cover and refrigerate several hours or overnight. The liquid will be absorbed by the cookies, leaving layers of softened cookies interspersed with creamy sweet goodness.
When ready to serve, cut into wedges or squares. If desired, top with fresh or canned fruit. (Fresh black raspberries are my favorite for this.).

Nutrition Facts : Calories 223.9, Fat 7.5, SaturatedFat 4.7, Cholesterol 29.2, Sodium 108.7, Carbohydrate 33.9, Fiber 0.1, Sugar 27.5, Protein 7

REFRIGERATOR LIME CHEESECAKE

Refrigerator Lime Cheesecake image

I made this for a Father's Day party, and it was a hit! I guarantee compliments when you serve this fantastic dessert. -Cher Anjema, Kleinburg, Ontario

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

32 soft ladyfingers, split
1 envelope unflavored gelatin
1/4 cup lime juice, chilled
2 packages (8 ounces each) cream cheese, softened
1 cup sugar
6 ounces white baking chocolate, melted and cooled
2 teaspoons grated lime zest
1 cup heavy whipping cream, whipped
Fresh strawberry and lime slices, optional

Steps:

Arrange 20 ladyfingers around the edges and 12 ladyfingers on the bottom of an ungreased 8-in. springform pan; set aside. In a small saucepan, sprinkle gelatin over cold lime juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool., Meanwhile, beat cream cheese and sugar until smooth. Gradually beat in melted chocolate, lime zest and gelatin mixture. Fold in whipped cream. Pour into prepared pan. Cover and refrigerate until set, about 3 hours. Remove sides of pan. If desired, garnish with strawberry and lime slices.

Nutrition Facts : Calories 408 calories, Fat 25g fat (16g saturated fat), Cholesterol 100mg cholesterol, Sodium 267mg sodium, Carbohydrate 42g carbohydrate (35g sugars, Fiber 0 fiber), Protein 6g protein.