Lemon (or Cranberry) Cooler
This is an old family recipe - the original way it was written was with cool whip in place of the homemade whipped cream. You can absolutely still make it like that, we just don't use cool whip in our home. No matter what way you make it, it will become a favorite. I make the lemon version in the spring/summer and the cranberry version in the fall!
Ingredients
1st Layer
- 1 stick butter, melted
- 1 cup flour
- 1/2 cup walnuts, chopped
2nd Layer
- 1/2 cup heavy cream OR 1 cup Cool Whip
- 11 ounces cream cheese
- 1 cup + 2 Tbsp powdered sugar, divided
3rd Layer for LEMON COOLER
- 3 packages instant lemon pudding
- 4 cups milk
3rd Layer for CRANBERRY COOLER
- 2 packages orange jello
- 3 cups water
- 2 cups cranberries
- 1 cup sugar
4th Layer
- 1 cup heavy cream OR 2 cups cool whip
- 1/4 cup powdered sugar (IF USING HEAVY CREAM)
- 1/4 cup chopped walnuts
Instructions
1st Layer
- Stir together melted butter, flour and nuts.
- Lightly grease a 9x13 pan. Pat dough evenly in pan. Dough will be thin.
- Bake at 350° for 15 minutes. Cool completely
2nd Layer
- Whip heavy cream into whipped cream, adding 2 Tbsp powdered sugar. Set aside
- With an electric mixer, beat 1 cup powdered sugar and cream cheese until smooth. Mix in whipped cream (or cool whip)
- Spread over cooled crust
3rd Layer - Lemon Cooler
- Mix 3 packages lemon pudding mix with 4 cups of milk until thick
- Spread over cream cheese layer
3rd Layer - Cranberry Cooler
- Steam 2 cups of cranberries. Mash
- Mix with 1 cups of sugar
- Mix jello with 3 cups of water. Mix until it dissolves.
- Stir in cranberries. Let set/cool a bit. Spread over cream cheese mixture
4th Layer
- Beat heavy cream with powdered sugar. (OR USE COOL WHIP)
- Spread over pudding/jello layer
- Sprinkle with nuts
- Chill for an hour before serving