Saturday, August 23, 2008

Lush Lemon Delight

Lush Lemon Delight

Dorcas Annette Walker

The tangy taste of lemon always cools and refreshes one and is the perfect way to finish a meal on a hot summer day. I first tasted the beginning of different variations of this dessert at a church dinner. No matter in what direction of the United States I traveled or what type of food the local area featured there was one thing I could always count on. Invariable there would be some type of a cool whip dessert. I’d hate to think what life would be like without cool whip.

Cool whip (now made by Kraft Foods) was invented by William Mitchell, who was a food chemist at General Foods Corporation, and was introduced in 1967 by the Birds Eye division becoming a major breakthrough in food preservation. Cool whip is made up of water, corn syrup, high fructose corn syrup, and hydrogenated coconut and palm oils. Although cool whip is generally described as “non-dairy” it does contain a milk-derived protein. This whipped-cream substitute hit the top of the market in three months as it was cheaper than the real thing, kept longer in re-sealable containers, sold in refrigerated or frozen tubs, required no whipping, and had fewer calories than regular whipped cream. There are nine varieties of cool whip that are used in salads, pies, cakes, dips, all kinds of desserts, and I even found a recipe for cool whip cookies.

Here in Tennessee we call empty cool whip containers that we use for leftovers our Tennessee Tupperware. I’ve also used empty cool whip containers when I’ve painted around the house, stored game pieces, and started seeds for my garden. My husband uses empty containers out in his work shop to store nails, screws, and spare parts. One homemaker in Indiana is known for storing sewing supplies and crafts in empty cool whip containers and making Halloween masks and musical instruments for her daughter’s Brownie troop. Not only is the empty container handy, but other use for cool whip itself includes:
- a tablespoon shines leather shoes
- cleans silver by mixing two cups of cool whip, one tablespoon of vinegar or real lemon juice; let silver soak overnight, rinse clean, and dry thoroughly
- cleans plant leaves by using a soft cloth to apply on a plant leaf
- treats minor burns, sunburn, and cold sores by applying, letting sit for fifteen minutes, and then rinsing with cool water
- helps keep frozen fish its fresh flavor by covering fish when thawing
- conditions your hair by applying to dry hair once a week, let sit for thirty minutes, then rinse thoroughly before shampooing
- gives a moisturizing facial and moistens dry skin when applied as a face mask for twenty minutes, washed off with warm water, and then cold
- can be used as a substitute for milk or cream in a cup of coffee

My Lush Lemon Dessert has a smooth mild lemony taste combined with a rich nutty crust. Instant chocolate pudding can be substituted for the lemon pudding if one desires. The Lush Lemon Dessert can be made up a day ahead of time making this dessert ideal for picnics and church dinners. Total preparation time for my Lush Lemon Dessert is around twenty-five minutes and this recipe serves sixteen.

Lush Lemon Dessert

Mix together and press into a 9 x 13 baking dish:
1½ c self-rising flour
¼ c powdered sugar
1 stick of margarine (melted)
1 c chopped pecans
Bake at 350ยบ for 15 minutes and cool.

In a large mixing bowl beat on high until smooth:
1 (8oz) cream cheese
1 c powdered sugar
1 cup of a 16 oz container of cool whip

Then add:
2 (3.4 oz) pkg of instant lemon pudding
3 c milk
Mix together on low gradually increasing up to medium speed for one minute until all ingredients are well blended. Spread on top of cool crust. Layer the rest of the 16 oz container of cool whip on top of pudding mixture. Garnish with ½ to 1 c of chopped pecans. Chill for three hours before serving!

Weekly tip: To avoid having your mixing bowl slide around on the counter, first place a folded damp towel underneath the bowl!

Dorcas Annette Walker is a published author, syndicated columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: For more recipes check out her Creative Mountain Cookin page at:

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