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Marshmallow and Fruit Salad
Side Dish American

Marshmallow and Fruit Salad

4.0

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Stir pudding mix and reserved liquid from mandarin oranges together in a large bowl until smooth.
  2. 2 Stir marshmallows, banana slices, strawberry slices, kiwi slices, and pecans into the pudding mix.
  3. 3 Chill 30 minutes before serving.

By jessydillokstateedu

Copycat of Starbucks Lemon Bread
Snack American

Copycat of Starbucks Lemon Bread

4.2

Prep
15 min
Cook
50 min
Total
115 min

Instructions

  1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
  2. 2 Combine cake mix, pudding mix, oil, eggs, sour cream, milk, and 6 tablespoons lemon juice into bowl of stand mixer; beat for 2 minutes and pour into prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pans for 20 minutes before removing from pans to cool completely on a wire rack.
  4. 4 Whisk confectioners' sugar and 3 tablespoons lemon juice together in a bowl until smooth; spoon evenly over the loaves and let set before slicing, about 30 minutes.

By SB

Quick Lemon Crisps
Dessert American

Quick Lemon Crisps

4.1

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Sift flour with baking soda and salt. Cream shortening, and then add sugar and pudding mix. Cream until light and fluffy. Add eggs and mix well; then add flour mixture. Mix until well-blended. Drop teaspoonfuls of dough onto greased baking sheets.
  3. 3 Bake for 8 to 10 minutes in the preheated oven.

By Vicki Monte

Lemon Lush
Dessert American

Lemon Lush

4.7

Prep
15 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine flour and butter in a bowl using a pastry cutter until mixture is crumbly; press into the bottom of a 9x13-inch baking dish.
  3. 3 Bake in the preheated oven until lightly golden, about 25 minutes. Cool completely, about 15 minutes.
  4. 4 Beat cream cheese and sugar together in a separate bowl using an electric mixer until smooth and well blended; spread evenly over cooled crust.
  5. 5 Whisk milk and lemon pudding mix together in a separate bowl for 3 to 5 minutes; spread over cream cheese layer. Chill in the refrigerator until set.
  6. 6 Top dessert with whipped topping. Store in the refrigerator until serving.

By Mrs Kelly Z

Lemon Berry Trifle
Dessert American

Lemon Berry Trifle

4.8

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Whisk together 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate pudding until set, about 1 hour.
  2. 2 Beat remaining 2 cups whipping cream in another bowl until foamy. Gradually add confectioners' sugar and vanilla, beating until stiff peaks form. Lift the beater or whisk straight up: whipped cream should form sharp peaks.
  3. 3 Layer 1/2 of the angel food cake in a trifle bowl. Top with 1/2 of the pudding, 1/2 of the strawberries, and 1/2 of the blueberries. Spread 1/2 of the whipped cream over berries. Repeat layers. Cover and refrigerate until ready to serve.

By cookiequeen

Lemon Poppy Seed Amish Friendship Bread
Breakfast American

Lemon Poppy Seed Amish Friendship Bread

4.6

Prep
Cook
Total

Instructions

  1. 1 In a large mixing bowl blend together the flour, sugar, baking powder, baking soda, salt, cinnamon, poppy seeds, and lemon pudding mix. Make a well in the center of the bowl.
  2. 2 In a separate bowl, mix together the Amish starter, eggs, milk, applesauce, vanilla, and vegetable oil. Add to dry ingredients and blend until just combined. Pour batter into 2 greased loaf pans.
  3. 3 Bake in a preheated 325 degree F(165 degrees C) oven for one hour. Cool for 10 minutes on a wire rack. Remove bread from pan.

By Laura Sandahl

Lemon Strawberry Trifle
Dessert

Lemon Strawberry Trifle

Prep
15 min
Cook
Total
20 min

Instructions

  1. 1 Whisk lemon pudding mixes and almondmilk together for 2 minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
  2. 2 Cut angel food cake into small, bite-sized pieces. Set aside.
  3. 3 In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
  4. 4 Layer half of the angel food cake in the bottom of a large bowl or trifle dish.
  5. 5 Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
  6. 6 Repeat layers.
  7. 7 Garnish with fresh strawberries and lemon slices if desired.
  8. 8 Keep refrigerated until ready to serve.

By Almond Breeze

Easiest Lemony Pound Cake
Dessert

Easiest Lemony Pound Cake

4.2

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
  2. 2 In a medium bowl, stir together the cake mix and instant pudding. Add the eggs, butter, water and applesauce, mix with an electric mixer until smooth. Pour batter into the prepared pan.
  3. 3 Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Let cake cool in the pan for 10 minutes before removing from pan to cool on a wire rack.

By Sara

Lemon Fudge with Sweetened Condensed Milk
Dessert

Lemon Fudge with Sweetened Condensed Milk

1.0

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Line a small rimmed baking sheet with parchment paper or greased aluminum foil.
  2. 2 Combine butter, condensed coconut milk, and lemon pudding mix in a heavy saucepan over medium heat. Cook, stirring continuously, until mixture has thickened, about 10 minutes. Remove from heat.
  3. 3 Beat in sweetener and lemon extract. Pour mixture onto the lined baking sheet and spread it out to an 1/4-inch thickness.
  4. 4 Refrigerate until fudge is set, about 1 hour. Lift fudge out of the baking sheet using the parchment paper and cut into 1-inch squares. Serve chilled.

By SarahDash

Lemon Pudding Poke Cake
Dessert

Lemon Pudding Poke Cake

4.3

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Prepare and bake cake mix as directed on package for 13x9-inch baking pan, using the egg whites, water and oil. Remove from oven. Immediately poke holes down through cake to bottom of pan with round handle of wooden spoon. (Or, poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.
  2. 2 Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Immediately pour about half of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand until slightly thickened. Spoon over top of cake, swirling to "frost" cake.
  3. 3 Refrigerate at least 1 hour or until ready to serve. Cut into 24 squares. Store in refrigerator.

By Baker's

Quick and Easy Lemon Pineapple Dessert
Dessert

Quick and Easy Lemon Pineapple Dessert

5.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine vanilla yogurt, lemon yogurt, pineapple, and pudding mix in a bowl; stir until well combined. Fold in whipped topping.
  2. 2 Spoon mixture into 4 dessert dishes, and chill for about 30 minutes.
  3. 3 Garnish each dessert with a blueberry, toasted coconut, or an additional dollop of the whipped topping, if desired.

By lutzflcat

Strawberry-Lemon Poke Cake
Dessert

Strawberry-Lemon Poke Cake

1.5

Prep
20 min
Cook
30 min
Total
310 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Combine cake mix, water, eggs, oil, and 1 box lemon pudding in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Immediately after baking, poke holes down through cake with the rounded handle of a wooden spoon in 1-inch intervals. Set aside to cool for 20 minutes.
  4. 4 While cake is baking, combine one 8-ounce container of whipped topping with remaining package of lemon pudding mix in a small bowl. Mix until pudding is well incorporated. Place in the refrigerator until ready to use.
  5. 5 Add one 16-ounce package of diced strawberries to a saucepan with sugar, cornstarch, and 2 teaspoons lemon zest. Cook over medium heat until it begins to boil, about 5 minutes. Reduce heat to medium-low and allow to simmer until strawberries soften, sugar has fully dissolved, and syrup has thickened, about 10 minutes. Remove from heat and let cool.
  6. 6 Spread lemon pudding mixture evenly across the cooled cake, allowing it to go into the holes. Pour and spread strawberry syrup mixture on top of the lemon layer. Cover and refrigerate for 4 hours.
  7. 7 Frost cake with remaining 8 ounces of whipped topping and top with remaining strawberries and remaining lemon zest.

By My Hot Southern Mess