LEMON CRUNCH DESSERT

Lemon Crunch Dessert image

Provided by Goldie Barnhart

Time 1h45m

Number Of Ingredients 16

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

Steps:

1. Have a 9 1/2 or 10-inch pie plate ready.
2. 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.
3. Press remaining crumb mixture in bottom and up the sides. Refrigerate for at least 30 minutes or until crust is firm.
4. Meanwhile, make the mousse. In a large bowl, dissolve gelatin in boiling water.
5. 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.
6. Spread slightly less than half the mixture over the crust. Top with sliced strawberries.
7. Then add remaining mousse mixture, mounding slightly in center. Refrigerate up to 2 days at this point.
8. 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.
9. Before serving sprinkle on top of pie and garnish with fanned strawberries and lemon slices.
10. 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.