Comida Kraft
Recipe Box

Lemon-Lime Daiquiri Layered Dessert

Prep Time
15
min.
Total Time
3
hr.
25
min.
Servings

12 servings

This luscious daiquiri-inspired layered dessert can be as lemony or lime-y as you like since the choices of sherbet and juice are up to you.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Spoon sherbet into foil-lined 9x5-inch pan; spread to form even layer in pan. Freeze 10 min.
  • Meanwhile, beat cream cheese spread in large bowl with whisk until creamy. Gradually beat in sweetened condensed milk until blended. Stir in COOL WHIP and lime juice.
  • Spread cream cheese mixture over sherbet layer in pan; freeze 3 hours or until firm.

Variation

Prepare using PHILADELPHIA Neufchatel Cheese, fat-free sweetened condensed milk and COOL WHIP FREE Whipped Topping.

Variation

Prepare using lime sherbet and/or lemon juice.

How to Quickly Soften the Sherbet

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

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 250
Total fat 12g
Saturated fat 8g
Cholesterol 25mg
Sodium 140mg
Carbohydrate 34g
Dietary fiber 0g
Sugars 31g
Protein 4g
% Daily Value
Vitamin A 8 %DV
Vitamin C 4 %DV
Calcium 15 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Made it for a pre-easter cookout gathering. 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
Date published: 2010-04-04
Rated 4 out of 5 by from After reading the other reviews, I simply switched the layers. 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.
Date published: 2008-07-05
Rated 4 out of 5 by from I tried making it first with the foil but decided it wasn't going to work for me, so I restarted it... I tried making it first with the foil but decided it wasn't going to work for me, so I restarted it and just put everything directly in the dish. I guess if I was worried about displaying it, I would use the foil so I could pop it out. I think it tastes pretty good and everyone enjoyed it. It's got a different flavor due to the condensed milk, but so addicting I keep eating it.
Date published: 2006-06-01
Rated 4 out of 5 by from It was extremely easy to make and very tasty and quite refreshing. It was extremely easy to make and very tasty and quite refreshing. Because I am watching calories I used low fat cream cheese, non-fat sweetened condensed milk and non-fat coolwhip. Everyone said that they really enjoyed it and no one noticed that it was made with low fat ingredients. Also may try it with graham cracker crust on it - I also added a little lime zest - perfect
Date published: 2003-06-09
Rated 5 out of 5 by from I made this for a family gathering over a year ago. I made this for a family gathering over a year ago. When my sister-in-law was asked what she wanted for her birthday last weekend this was her request. She likes the lemon sherbert although I made both. I had some extra and took some to the neighbor and now he is requesting the recipe to try it with other flavors of sherbert. I used the lemon juice every time though.
Date published: 2005-06-23
Rated 5 out of 5 by from LOVE IT! 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!
Date published: 2009-09-05
Rated 5 out of 5 by from I was so simple and absolutely delicious! I was so simple and absolutely delicious! I would definitly add more time to the freezing layers and would also add another layer of sherbet on the bottom. Be careful...It melts really fast. Also the tin foil is a must but take it out while it's still very frozen or you'll have a pond on your counter. DELICIOUS!!
Date published: 2006-03-22
Rated 5 out of 5 by from This was absolutely delicious. This was absolutely delicious. I made it exactly as directed for my grandsons 7th birthday to go along with his cake. I had no idea it would be such a hit with everyone. It turned out great and looked so pretty. It was the perfect ending dessert for a hot day. The cream cheese mixture is very rich. I made a small layer of graham cracker crust, a layer of lime sherbet, the mixture, a layer of orange sherbet and topped with the rest of the mixture. I also used the lime juice. I was afraid to use a 1/2 cup but I did, the taste was so sweet. It's like a guilty pleasure. For those of you having a problem lining the pan..I used non-stick foil. Turn your pan upside down and line the outside of the pan. Then turn the pan right side up and the foil will be an almost perfect fit and you won't punch a hole in the corner. I will make this next time using pineapple sherbet with crushed pineapples and some pina colada mix. It should be excellent. Thank you for the recipe.
Date published: 2012-07-30
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