Lemon Crunch Dessert

Name: Lemon Crunch Dessert
Prep time: 1 h 45 min
Total time: 1 h 45 min
Yield: 10
Cuisine: American
Ingredients: CRUST; 45 small gingersnap cookies, about 2 cups; 5 Tbsp butter or margarine at room temperature; LEMON MOUSSE; 2 pkg lemon gelatin, 3 oz. each; 1 1/2 c boiling water; 1 pt lemon sherbet, slightly softened; 1 container low-fat lemon yogurt, 8 oz.; 2 c thawed frozen whipped topping; 1 pt fresh strawberries, hulled and rinsed cut into 1/4 in. slices; TOPPING; 3 Tbsp sliced almonds; 2 tsp granulated sugar; 1/4 c reserved crumb mixture; FOR GARNISH; 10 whole strawberries and lemon slices

By Goldie Barnhart
@LUVBKG

Spring is coming and what's prettier than a yellow dessert that is scrumptious! Fresh and tangy and so lemony. This one will surprise you! Great for any holiday or summer event.

Blue Ribbon Recipe

This dessert is so light and airy, it's going to be real hard not to eat the whole pie at once. It's sweet, tangy, and bursting with lemon flavor. The gingersnap cookie crust and the ginger/almond topping add a nice crunch to the pie. It will be a favorite at your next party. The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

19 Comments

Serves:

Prep:

1 Hr 45 Min

Method:

Stove Top

Ingredients

CRUST
45

small gingersnap cookies, about 2 cups
5 Tbsp

butter or margarine at room temperature
LEMON MOUSSE
2 pkg

lemon gelatin, 3 oz. each
1 1/2 c

boiling water
1 pt

lemon sherbet, slightly softened
1

container low-fat lemon yogurt, 8 oz.
2 c

thawed frozen whipped topping
1 pt

fresh strawberries, hulled and rinsed cut into 1/4 in. slices
TOPPING
3 Tbsp

sliced almonds
2 tsp

granulated sugar
1/4 c

reserved crumb mixture
FOR GARNISH
10

whole strawberries and lemon slices
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How to Make Lemon Crunch Dessert

Step-by-Step

Have a 9 1/2 or 10-inch pie plate ready.
Crust: Crush cookies in food processor until you have fine crumbs. Add softened butter until moist. Then save a 1/4 cup of the crumb mixture for topping.
Press remaining crumb mixture in bottom and up the sides. Refrigerate for at least 30 minutes or until crust is firm.
Meanwhile, make the mousse. In a large bowl, dissolve gelatin in boiling water.
Stir in lemon sherbet until melted, then yogurt until blended. Refrigerate 15 minutes, stirring once or twice, or until mixture starts to set up and thick enough to hold its shape when dropped from a spoon. Gently stir in whipped topping until well blended.
Spread slightly less than half the mixture over the crust. Top with sliced strawberries.
Then add remaining mousse mixture, mounding slightly in center. Refrigerate up to 2 days at this point.
Topping: Mix the reserved 1/4 cup crumb mixture, the almonds, and sugar in a small (preferably non-stick) pan. Stir constantly over med-low heat 2 to 3 minutes (watch carefully it may burn). Cool completely.
Before serving sprinkle on top of pie and garnish with fanned strawberries and lemon slices.
NOTE: I made this for Easter and decided to use a springform pan. It turned out great! It should be easier to cut this way than in a pie plate.