LEMON SLUSH CAKE
Make and share this Lemon Slush Cake recipe from Food.com.
Provided by jmevoy
Categories Dessert
Time 35m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare crust:.
- Combine 2 sticks of margarine, 2 tablespoons Splenda, 2 Celsius of flour and make into a crust. Press into a 9x13 pan. Bake at 350 degrees for 15 minutes.
- Mix 1st Layer:.
- Combine 16 oz. of low fat cream cheese with 2 Celsius of confectioners sugar, mix until smooth, then spread on cooled crust.
- 2nd layer:.
- Prepare fatfree/sugar free instant pudding and spread onto of 1st layer.
- 3rd layer:.
- spread Lite cool whip over the top and garnish with slivered almonds, nuts or coconut.
Nutrition Facts : Calories 414.6, Fat 25.9, SaturatedFat 9.7, Cholesterol 29, Sodium 337.7, Carbohydrate 40, Fiber 0.6, Sugar 22.6, Protein 6.5
CRANBERRY SLUSH
One taste of this sweet icy treat leads to another...and another. My mother-in-law makes it for family gatherings, and it never lasts long. Often, my husband and twin daughters request it as a snack or dessert. It's a refreshing party beverage as well.
Provided by Taste of Home
Time 25m
Yield 7 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, cook the cranberries and 1-1/2 cups water over medium heat until the berries pop, about 15 minutes. Stir in raspberries. , Transfer to a blender; cover and process until smooth. Strain and discard seeds, reserving juice. Pour the juice into a 2-qt. freezer-proof container; set aside. , In a small saucepan, sprinkle gelatin over remaining water. let stand for 1 minute. Stir in sugar. Cook and stir over medium heat until gelatin and sugar are dissolved. Add to berry juice. Stir in ginger ale; cover and freeze., To use frozen slush: Remove from the freezer 1 hour before serving. For each serving, combine 1 cup cranberry slush with 1/4 cup raspberry ginger ale in a glass; stir well.
Nutrition Facts : Calories 331 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 84g carbohydrate (75g sugars, Fiber 7g fiber), Protein 2g protein.
MARGARITA SLUSH
A must with Mexican food and perfect for a summer party!
Provided by Betty Crocker Kitchens
Categories Beverage
Time 5h15m
Yield 6
Number Of Ingredients 6
Steps:
- In medium bowl, combine margarita concentrate, tequila and lime juice; mix well. Spread mixture in 8-inch square (2-quart) glass baking dish. Freeze at least 5 hours or until set.
- To serve, run lime wedge around rim of each glass; dip in margarita salt. For each drink, spoon 2/3 cup frozen mixture into glass; pour 1/4 cup carbonated beverage over top. Garnish with lime wedges.
Nutrition Facts : Calories 220, Carbohydrate 55 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize About 1 Cup, Sodium 550 mg, Sugar 49 g
SLUSH CAKE
Steps:
- In a medium bowl, mix flour and margarine together. Pat into a 9 x 13-inch pan. Bake at 350 for 10 to 20 minutes. Let cool.
- In a large bowl, cream together the Philadelphia Cream Cheese, sugar and 8 oz. of Cool Whip. Spread over the crust.
- In a large bowl, mix Jell-O Instant Pudding and milk. Pour over cream cheese filling. Leave to set up. Top with the remaining 8 oz. of Cool Whip. Refrigerate for 1 hour before serving.
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
SLUSH CAKE RECIPE
Provided by momofsixplus1
Number Of Ingredients 7
Steps:
- crust: mix together and pat into bottom of square pan. Follow directions for pudding and fold onto walnut crust. chill completely. Top with cool whip. cut into squares.
THANKSGIVING PUMPKIN SLUSH CAKE
If you have had lemon lush or chocolate dream dessert, this is the pumpkin alternative. It is a great recipe to use as an alternative to pumpkin pie. It feels less filling when you are filled with Thanksgiving turkey and sides!
Provided by Ellen Bancroft Ziegler
Categories Fruits and Vegetables Vegetables Squash
Time 4h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir 1 cup pecans, flour, butter, white sugar, and 1 tablespoon confectioners' sugar together until crumbly. Press pecan mixture into the bottom of a 9x13-inch baking dish.
- Bake pecan crust in the preheated oven until golden, 20 minutes. Cool completely.
- Beat cream cheese and 3/4 cup confectioners' sugar in a bowl with an electric mixer until fluffy, about 2 minutes. Fold 1 1/2 cups whipped topping into cream cheese mixture. Spread cream cheese mixture over cooled pecan crust.
- Beat pumpkin, milk, brown sugar, vanilla pudding mix, and pumpkin pie spice together in a bowl with an electric mixer until mixture thickens, 2 to 3 minutes. Gently fold in 4 ounces whipped topping. Spread pumpkin mixture in a layer over the cream cheese mixture.
- Spread remaining whipped topping over the pumpkin mixture layer. Sprinkle cinnamon and remaining 1/4 cup pecans over the top. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
Nutrition Facts : Calories 536.7 calories, Carbohydrate 57.3 g, Cholesterol 43.3 mg, Fat 33.5 g, Fiber 2.5 g, Protein 5.5 g, SaturatedFat 18.3 g, Sodium 443.7 mg, Sugar 42.8 g
RASPBERRY SLUSH
This is an adult drink. Raspberry Kool-Aid I am not sure of the size where u are so its just the standard size.
Provided by Dancer
Categories Beverages
Time 15m
Yield 25-30 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients, except soda, and freeze in a plastic covered container overnight, stirring every few hours.
- To serve, fill 8 to 10 oz. glass half full with slush and top with soda.
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