Best summer dessert ever—and no baking! I’d like to provide credit for it, but I’ve had it so long I don’t know where I got it, and failed to find it (though there are many recipes with a similar name) online. Given the ingredients, I suspect it originated with Kraft Foods.
10-12 ginger snap cookies
1 250 gm package cream cheese, softened
½ cup sugar
1 can frozen lemonade or limeade,* thawed
1 litre tub CoolWhip, thawed
Place cookies on bottom of 9-inch springform pan. Don’t worry if there are gaps, but you can put in broken pieces if you like.
Beat cream cheese with sugar until well blended. Gradually add juice concentrate. Add whipped topping; stir with wire whisk until well blended. Pour over cookies in pan. Freeze overnight.
It claims it serves 16, but we’ve never managed to make it go that far.
*It will work with any frozen citrus juice concentrate, but for best results, use Bacardi’s frozen lime margarita mixer. I’ve also made it with pink lemonade, and Five Alive.
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