Desserts

Lemon-Lime Daiquiri Layered Dessert

Lemon-Lime Daiquiri Layered Dessert recipe

photo by:

kraft

Made it for a pre-easter cookout gathering. Very big hit. Unfortunately I did not have my loaf pans and used a regular square baking pan. I found this is not deep enough ...read more

posted by

MELSEY62

on 4/3/2010

time

prep:

15 min

total:

3 hr 25 min

servings

total:

12 servings

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What You Need

cups lemon or lime sherbet, softened

container (8 oz.) PHILADELPHIA Cream Cheese Spread

can (14 oz.) sweetened condensed milk

1/2

cup lime juice or lemon juice

tub (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

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.

Kraft Kitchens Tips

Size-Wise

Enjoy a 1-slice serving of this indulgent, cool dessert on occasion.

How to Quickly Soften Sherbet

Place sherbet in microwavable bowl. Microwave on MEDIUM (50%) 10 to 15 seconds or until slightly softened.

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melchick1

posted:6/13/2010

This was delish! I took this to a family gathering and everyone just loved it and couldn't stop talking about it! I used the whole tub of sherbet and 2 loaf pans and made 3 layers - sherbet, filling, sherbet. It was fantastic. Will be making it again for sure!

melsey62

posted:4/3/2010

Made it for a pre-easter cookout gathering. Very big hit. Unfortunately I did not have my loaf pans and used a regular square baking pan. I found this is not deep enough so I couldn't quite use all of the cream cheese mixture at once. I had to wait until it froze before I could put the rest on top. My advice is follow the receipe and use a loaf pan. Do not "improvise" with the pan! I also used low fat versions on the cream cheese and fat free cool whip and it worked out well. Melanie

Thorunn

posted:9/4/2009

LOVE IT!!! I've made this several times, and several different ways. Every time, I've gotten nothing but compliments! The last time I made it, it was for a baby shower, so I used raspberry sorbet (pink) instead and a little less lemon juice...it was just as good! It's been requested for my best friend's 30th birthday party tomorrow night!

onenuttree

posted:5/29/2009

The section with the cream cheese and condensed milk was much too sweet and much too heavy. I wanted this to be a light, refreshing dessert, but that was not the case. I won't make it again.

a cook

posted:1/21/2009

Great on hot day! We also tried with raspberry sherbet. Can also be made into individual "pops" for the kids.

a cook

posted:12/7/2008

It's delicious!

migmeg38

posted:11/14/2008

Great treat. Even the kids loved it.

cooking08girl

posted:11/4/2008

Don't have this recipe but it sounds like it would be really good, I would try it for sure!

sreymills

posted:7/18/2008

I made this for a party once, and it was such a hit that it is now requested that I bring this to every gathering I go to.

a cook

posted:7/4/2008

After reading the other reviews, I simply switched the layers. I used the entire tub of sherbert and then made one "batch" of the cream cheese layer and used it to make two of these- a lime and a raspberry. Raspberry was more popular by far at the 4th of July BBQ.Next time I might try to make it more half-and-half- I think the cream cheese layer is rich, as others said, but the thin layer was not quite enough for us.