Monday, December 31, 2012

No-Bake Lemony Cheesecake

No-Bake Lemony Cheesecake

1 (8 oz.) package light cream cheese softened
1 (10 oz.) jar Dickinson's® Lemon Curd
2 cups light whipped topping thawed, plus more for topping
1 (9-inch) graham cracker pie crust
Fresh raspberries and lemon slices

BEAT cream cheese in medium bowl until smooth. Add curd. Fold in whipped topping. Pour into prepared pie crust. Chill 2 to 3 hours. Garnish with dollops of whipped topiing and fresh raspberries and lemon slices, if desired.

Yield: 8 servings

Lemon Curd Bars

Lemon Curd Bars

1 cup butter softened*
1 cup sugar
2 1/2 cups Pillsbury BEST® All Purpose Flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 (10 oz.) jars Dickinson's® Lemon Curd
3/4 cup flaked coconut
1/2 cup almonds chopped
1 tablespoon powdered sugar


HEAT oven to 350°F. Beat butter and sugar in large bowl until creamy. Add flour, baking soda and salt. Mix until mixture forms coarse crumbs. Pat 3/4 of mixture into bottom of ungreased 13 x 9-inch baking pan.
BAKE 10 minutes. Remove from oven and cool slightly. Spread curd over baked layer. Add coconut and almonds to remaining crumb mixture; stir to mix. Sprinkle over curd.
BAKE additional 25 minutes or until lightly brown. Remove from oven and cool slightly. Dust with powdered sugar and cut into squares.

* To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.

Yield: 24 bars