Plenty Sweet Life

Grandma's Recipes One By One!

Lemon Dessert

The recipe today is another one that came from Grandma’s sister.

Lemon Dessert is a make ahead dessert that’s great for all of the lemon lovers in your family.

The lemon lovers in MY family loved this one!

Lemon Dessert

Lemon Dessert 2

Note the “V Good” connotation!

Here is the recipe as I made it:

Lemon Dessert

Melt 1/2 cup butter in bottom of a 9″ x 13″ cake pan.

Add 40 crushed saltine crackers on top of butter.

Beat 4 egg whites until stiff and add 1 cup white sugar.

Beat until mixed and spread over cracker crust.

Bake at 350 degrees for 30 minutes.


Spread 1/2 of an 8 ounce container of Cool Whip over top of meringue.

Spread one can of lemon pie filling, or home made lemon filling, or any instant pudding over top of Cool Whip (I used instant lemon pudding).

Add rest of Cool Whip.

Top with toasted coconut (I put about a cup of coconut on a cookie sheet and toasted it at 350 degrees for about 5 minutes. Watch it and stir it a bit so it doesn’t get too dark.).

Refrigerate several hours or overnight (this is not on the recipe card but I saw it on her sister’s recipe card).


I crushed the saltines in a zipper bag.

When spreading the meringue over the top of the crackers, try to spread without lifting the knife or spreader so it doesn’t pull up the cracker crumbs.


The meringue puffs up a bit so when adding the next layer, it’s ok to knock it down a bit.

Spreading the Cool Whip and lemon pudding layers are easier than you would think.


I love that again, you an make this the night before and have it ready to go.


This is a somewhat fancy and impressive dessert.


But it’s so easy and so good!


1 Comment »

Cherry Cake Dessert

I love cherry – all kinds of cherry.

I’m sure that even at this age I was thinking, I sure wish there was something cherry on this graham cracker.

Cherry Cake Dessert

Today’s recipe is so good – it’s full of cherries.

When I made this Cherry Cake Dessert, we had technical problems, so I doubled the recipe and made a whole 9″ x 13″ cake pan of this instead of the 9″ x 9″ pan called for.

Cherry Cake Dessert

Nobody seemed to mind the bigger pan of this dessert.

Here is the recipe as I made it:

Cherry Cake Dessert

Put in 9″ x 9″ pan:

1 can of cherry pie filling

Put on top of that:

1 box of Jiffy White Cake Mix

Then on top of that:

1/3 cup of melted butter

Bake at 350 degrees for 45 minutes.


When doubling this recipe, I doubled everything and used a regular box of white cake mix instead of the Jiffy brand which is a small box.


This is so incredibly easy.

It smells so amazing while baking – the whole house smelled great!


This is a good one to be able to pull out for last minute guests.


I think this is best eaten warm with a dollop of whipped cream.

So good.

So easy.

So full of cherry.

Leave a comment »

Oreo Frozen Dessert

This heat is getting to me.

We need a cool and creamy treat for the Labor Day weekend!

Something really decadent.

Today’s recipe is Hydrox Frozen Dessert. Since I don’t think they make Hydrox Cookies anymore, I’ve renamed this recipe Oreo Frozen Dessert.

Hydrox Frozen Dessert

Hydrox Frozen Dessert 2

Note that this is another recipe marked “V Good”.

Here is the recipe as I made it:

Oreo Frozen Dessert

1 pound (14.3 oz. now) package Hydrox or Oreo Cookies (I used Oreos)

1/2 cup butter, melted

Mix as pie crust and pat into two 9 x 13″ cake pans.

(The dessert got a bit thin top to bottom, so I would make this in just one cake pan to make it a bit more substantial.)



1 large can Carnation Evaporated Milk (12 oz.), 1/2 cup of butter, 1 cup of sugar, and two squares of melted chocolate (I looked online and found that 1/3 cup of chocolate chips is the same as 1 square of baking chocolate. So I used 2/3 cup of chocolate chips and it was fine).

Combine in a heavy saucepan and boil for 10 minutes, stirring often.


While the filling is cooling, soften one half gallon of vanilla ice cream (I used the square boxes of vanilla ice cream and it now only comes in 1.75 qt box) and spread over the crumbs in the two pans.


When frozen, spread the cooled chocolate filling over the two pans and put back in freezer.

When frozen, whip two cups whipping cream and spread on top. Sprinkle on your favorite nuts.

(I used a spritz of Reddi Wip instead of covering the whole thing with whipped cream and topped it with toasted chopped pecans.)


Spreading the ice cream over the top of the Oreo crumbs.


Here is the chocolate filling after the 10 minutes of boiling.

It was somewhat thin at first but thickened up and ended up being a nice fudgey sauce.

I might just use this as a fudgey ice cream topping.


My trusty taste tester had one word for this dessert . . .



Leave a comment »

The New Vintage Kitchen

A Vermont innkeeper's collection of seasonal vintage recipes, reimagined for today's cooks.

Bernadine’s Corner

Recipes * Lifestyle

Convivial Supper

Recipes from the Past

Cooking Without Limits

Food Photography & Recipes

Pinch of Yum

A food blog with simple and tasty recipes.

Mrs. Twinkle

My Wonderful Little World


a collection of recipes