n the lemon zest, lemon juice.
Mix 1 tbsp lemon cream into
Line a 9X3\" pan with aluminum foil, with an overhang of 2\".
Line the bottom of the pan with a layer of the cookies, breaking a few to fit into the edges, if necessary.
Spread a layer of ice cream over the cookies.
Repeat making 2 more layers, or however many your pan will accommodate, ending with a top layer of cookies.
Cover the pan tightly with aluminum foil, and freeze until needed.
15 minutes before serving, remove the cake from the freezer.
Whip the cream.
Grab the overhanging foil on the sides of the pan, and lift ...
Mix sweetened condensed milk and lemon juice and beat on medium high speed until well blended.
Fold in 1/3 of the whipped topping and 2 drops yellow food coloring.
Pour filling into crust; carefully smooth remainder of whipped topping on top of lemon filling.
Place vanilla wafer cookies around the edge of the pie (can do this right before serving if you prefer a crisper cookie).
Cover pie and place in freezer.
Pie may be kept in freezer for several days until ready to serve.
Take from freezer 10- 15 minutes before serving.
Mix condensed milk and lemon together well.
Line a pie plate with wafer cookies, up sides as well.
Pour mixture over cookie wafers.
Add Cool Whip on top.
Refrigerate until pie is firm and serve!
nd 2 tbsp of the lemon zest.
Spread a very
).
Mix the chocolate wafer cookie crumbs, 2 tablespoons white sugar
50\u00b0.
Mix the lemon rind and juice with the
utter thoroughly.
Beat egg, lemon rind and vanilla into creamed
tick it to your chocolate wafer cookie.
To decorate your snowman
gg white, flour, nuts and Lemon Cheese Filling. With mixer, beat
op Caramelized Sugar Spirals against lemon candies.
Note: For testing
Combine cookie crumbs and 2 Tbsp. melted butter.
Spread 3/4 of the crumbs on the bottom of a 7x11-inch pan.
Reserve 1 cup whipped cream and set aside.
Spread each wafer cookie with cream and arrange in stacks of 4 or 5.
Chill 5 minutes.
Lay stacks on edge to
make one long roll.
Spread remaining whipped cream on outside of roll.
Chill 3 to 4 hours, covered (you can also put it in the freezer).
Slice at an angle to get a striped effect and serve.
).
Combine the chocolate wafer cookie crumbs, pecans and butter or
Coat the bottom of a 10-inch spring-form pan with vegetable cooking spray; sprinkle with chocolate wafer cookie crumbs and set aside.
Take the cookie dough; slice on the little lines of dough so you will know where to cut them.
Use bears and Christmas tree cutters.
Put them in the oven.
They show on cookie dough how long to cook.
Eat them!
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
Preheat oven to 350\u00b0F. Line 2 baking sheets with parchment. Using an electric mixer, beat butter, powdered sugar, zest and juice in a bowl until light and creamy. Add flour and cornstarch; stir to combine.
Place mixture into a piping bag fitted with 1/2-inch fluted nozzle; pipe 40 rounds onto prepared trays, leaving room for spreading. Bake for 10 minutes or until golden. Cool on trays (cookies will firm).
Spread lemon curd over base of half the cookies. Sandwich with remaining cookies. Dust with extra powdered sugar to serve.
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
ixer until smooth. Beat in lemon peel and vanilla.
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