Wednesday, February 4, 2009

Lemon Ice Cream Bar

Wendell finally got around to making the real Lemon Ice Cream Bar dessert.

Mix 2 1/2 rolls Ritz crackers, crushed fine (put in ziplock and pound it with rolling pin) and 1 1/4 blocks melted butter.
Press into the bottom of a 9-by-13-inch pan. Bake 10 minutes at 350 degrees until golden brown. Cool.
Mix 2 boxes instant lemon pudding with 1/4 c. cold water (it will be thick); be sure to whisk it well so the pudding dissolves completely.
Add 1/2 gallon softened vanilla ice cream.
Mix with your 30-year old "egg beater".
Scrape ice cream mixture into cooled crust. Freeze until firm. Spread whipped topping over ice cream mixture and return to freezer. Remove from freezer 10 minutes before serving for easier cutting. Cut into squares. Makes about 15 servings.
The article calls it a potluck dessert, but it doesn't seem like it would transport easily 'cause it kinda melts when left out. It was really, really good.

8 comments:

Les said...

save a piece for me!!! I'll be seeing you tomorrow!! :O)

jalna said...

Okay, I think still got some left.

Erick said...

That looks soooo GOOD!

Betty Townsend said...

Wow, fantastic! So Leslie did you get a piece of this dessert?

Leslie's pics said...

Thanks Jalna! It was YUMMY!! I had to control myself and save a small piece for Randy...he could use the extra calories!! You (or Wendell) can make it for me anytime!! :)

Dd said...

OK....SO....the mistake dessert was nothing like this one huh.......but dang, sure looked good. Wendell should consider doing his own cookbook...tehehehe...

jalna said...

Didi: Sooo funny. The mistake one was just as good!

Betty Townsend said...

Hey Jalna, your sister is on to something there. Your husband's cookbook - that would be a super idea. He makes so many good dishes.