| |
| |
| 2 cups |
|
Lemon-Lime Sherbet |
|
| 8 oz |
|
Cream Cheese |
|
| 14 oz |
|
Sweetened Condensed milk |
|
| 1/2 cup |
|
Lemon Juice |
|
| 8 oz |
|
Whipped cream |
|
|
|
| |
| 1 |
Line a 9 x 5 inch loaf pan with foil. Spoon lemon-lime sherbet into pan; freeze 10 minutes. |
| 2 |
Beat cream cheese until fluffy. Gradually beat in can of milk and lemon juice. Stir in whipped topping. Spread mixture over sherbet. |
| 3 |
Freeze for 3 hours or overnight. Cut into slices. |
|
| |
| Servings: 10 |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|