Saturday, June 14, 2008

Lemon Lime Daiquiri Dessert

So, as you can see, there has not been a ton of excitement in my kitchen lately. I have just been very busy the past couple of weeks so leftovers, meals from the freezer, and takeout pizza have taken over some of our meals as of late, and when I have been cooking it hasn't been much of anything new or exciting. I did bake on Thursday night - another batch of Red Velvet Cupcakes. So it's not like I haven't been doing anything, I just haven't had time to try something new. I hope to change that soon but for the meantime it is what it is!

This week I did try a bit of newness for my friends Cathy & Michelle who came over my house to do some super secret stuff which I will not mention here since I may have a nosey reader. I made us some Beer Can Chicken for dinner. But for dessert I wanted to have something for them that was cool and refreshing since it had been crazy hot early this week. Enter - they have some great, simple, and easy frozen desserts on there that I highly suggest you check out. I made some real hits from there last year so when I found the Lemon Lime Daiquiri Dessert I knew it would hit the spot. It sure did! My BFF Michelle said she may even make it herself this weekend for Father's Day. So, long story short, this was a great recipe and nice because you can play around with the lemon/lime ratios if you like one more than the other.

And don't just love my paper plate picture down there. I only bring out my best china when my girlfriends are over - HA!

Lemon Lime Daiquiri Dessert

2 cups lemon or lime sherbet, softened
8 oz cream cheese (I used light cream cheese)
1 can (14 oz.) sweetened condensed milk
1/2 cup lime juice or lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed (I used light)

Line 9x5-inch loaf pan with foil. Spoon sherbet into prepared pan; spread to form even layer in pan. Freeze 10 minutes.

Beat cream cheese spread in large bowl with wire whisk until creamy. Gradually add sweetened condensed milk and lime juice, beating until well blended. Stir in whipped topping; spread over sherbet layer in pan.

Freeze at least 3 hours or overnight. Cut into 12 slices to serve. Store leftover dessert in freezer.


That Girl said...

The last time we had guests over I whipped out my favorite summer melamine and one of them asked if we were afraid of them breaking our good stuff!

Jj said...

Oh, I love frozen desserts like this with sherbet since I try hard to avoid ice cream. This one sounds exceptionally good and is definitely going on my "to try" list right now, thank you!