Why does Spring conjure up thoughts of lemon? Is it the soft color of yellow that comes to our minds, or the crisp, sweet-tart flavor that lemons give us when they are used in dishes. Whatever the reason, lemons seem to just scream “SPRING” and this recipe taken from Southern Living 2005 just seemed like the perfect dessert to serve next time we have friends or family coming over for dinner. I know you must think that my house is wall to wall magazines, but Mr. Randy has cracked the whip about throwing out old magazines, so now, he tells me to just go through them and cut out the ones that I want to keep, because we have no more end tables to stack magazines on and he refuses to give up bed space or breakfast table space for magazines. This recipe was ripped out when we moved back to Texas, before he had the chance to just pick up a stack and haul them to the dumpster.
Makes 8 servings
15 lemon cookies, coarsely crushed (about 2 cups)
1 (21 oz) can blueberry pie filling
1 (8 oz) container frozen whipped topping, thawed (hum…I just can’t do that, will have to make whipped cream, just don’t care to much for Cool Whip) so will whip up 1 cup of whipping cream, using about 1/4 cup sugar added.
1 (14 oz) can sweetened condensed milk
1 (6 oz) can frozen lemonade concentrate, thawed
Sprinkle 1 tables crushed cookies into each of 8 (8 oz) parfait glasses. (or use pretty wine glasses)*you can actually make this into a trifle if desired instead of individual servings.
Spoon 1 1/2 tables pie filing over cookies in each glass.
Spoon condensed milk and lemonade into a bowl; mix well and then add the whipped topping and stir until combined. Spoon 2 tables whipped mixture over pie filling in each glass. Repeat layers once more. Top evenly with remaining crushed cookies. Cover and chill 4 hours.