Ingredients for Lemon Lime Layered Dessert
- Lemon Lime Sherbet
- 8 ounces cream cheese, softened
- Sweetened Condensed Milk
- 1/4 cup fresh lemon juice
- 8 ounces whipped topping (Cool Whip or equivalent)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemon Lime Layered Dessert? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lemon Lime Layered Dessert
- Line a 9x5 inch loaf pan with foil, leaving an overhang on the sides to help with lifting out the frozen dessert.
- Spoon 2 cups of lemon-lime sherbet into the prepared loaf pan, spreading evenly.
- Freeze for 15 minutes to firm up slightly.
- In a medium bowl, beat 8 ounces of softened cream cheese until smooth and fluffy.
- Gradually beat in 1 (14-ounce) can of sweetened condensed milk and 1/4 cup of fresh lemon juice. Mix until well combined.
- Gently fold in 8 ounces of whipped topping (cool whip).
- Spread the cream cheese mixture evenly over the partially frozen sherbet layer.
- Freeze for at least 3 hours, or preferably overnight, until completely firm.
- Once frozen, lift the dessert out of the pan using the foil overhang. Cut into slices and serve immediately for the best texture.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
108g
Fat
60g
Carbs
9g
