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FOR DIP – Mix together: 8 oz. cream cheese, 1 cup sour cream and mix. Chill until ready to serve.
LEMON CHIFFON PIE
Mix up as directed and fold in 4 cups of Cool Whip. Spread in a graham cracker crust and chill well.
Put dry MIX into a mixing bowl. Add ½ Tbsp. butter and 1 to 2 Tbsp. milk. Using a mixer, mix until well blended. Frost cake or cupcakes.
QUICK LEMONY MINTS
Put dry COOL TRIPLE LEMON DIP MIX into a mixing bowl and blend in well 1 ounce cream cheese. Roll into 3/4 inch balls, roll each ball in granulated sugar; place on waxed paper. Flatten each ball with the bottom of a glass or with the times of a fork OR press into sugared candy forms. Pop out and place on a cookie sheet. Cover mints with a paper towel and let stand overnight. Store mints tightly covered in the refrigerator or freeze up to 1 month.
LEMON CAKE FILLING
1 package COOL TRIPLE LEMON DIP MIX
1 – 8 ounce package Cream Cheese
1 cup sour cream
4 to 6 cups Cool Whip
1 Angel food cake
Mix up as directed and fold in Cool Whip. Slice Angel food cake in thirds horizontally, spread filling in between layers and frost the outside. Garnish with lemon zest, chill until ready to serve.
Makes 10 to 16 servings
8-ounce package cream cheese
1 cup sour cream
1 COOL TRIPLE LEMON DIP MIX
2 store-bought angel food cakes or 1 angel food cake mix, baked and cooled
2 cups raspberry filling or raspberry jam – divided in 6 equal parts
1 cup Raspberry Schnapps (optional)
16-ounce container of Cool Whip
2 cups fresh raspberries
Sprigs of lemon balm for garnish
In a food processor blend together cream cheese and sour cream. Add the dip mix and blend thoroughly. Chill well. Slice cakes horizontally in 1 1/2-inch slices (this will be 3 slices each for the small “store bought” cakes and 6 slices for the “cake mix” cake). Spread the raspberry filling or jam on each slice. Cut each slice in 1 1/2-inch cubes. In a large, straight-sided glass bowl put cubes from 2 slices of cake (on the bottom of the bowl?). Drizzle with 1/3 cup Raspberry Schnapps (optional). Spread a layer of COOL TRIPLE LEMON DIP (about 2 cups) on top of the cake and place 1/3 of the raspberries. Put another layer of cubes from 2 slices of cake, drizzle with another 1/3 cup Raspberry Schnapps (optional). Mix 1 cup of COOL TRIPLE LEMON DIP with 1 cup Cool Whip and spread a layer on top of the second layer of cake and place another 1/3 of the raspberries on top of that. Put the last layer of cubed cake slices on top, drizzle with 1/3 cup Raspberry Schnapps (optional) and spread plain Cool Whip on top. Put the last of the raspberries and the lemon balm leaves on top for garnish. Cover and chill at least several hours or up to 24 hours before serving.