If you’re looking for a quick, delicious, and foolproof dessert, this Lemon Cream Cheese Dump Cake is just what you need. It’s sweet, tangy, and ultra-creamy, with layers of zesty lemon filling, rich ...

This Lemon Buttercup Pie was a staple of the Miller & Rhoads tearoom in Roanoke, Virginia, where it was a popular choice ...

If You’re Making Lemon Cream Cheese Dump Cake, a Tip. If you can’t find lemon pie filling, prepare 1 (3.4-ounce) box lemon instant pudding and pie filling with 2 cups whole milk as a substitute. Get ...

Dollop cream cheese mixture over top. Gently swirl using a small spoon, scooping and lifting up some of the pumpkin filling to the top to help create a swirl. Bake at 400°F for 15 minutes.

And the pecan pie, baked in a slab, uses a filling of pecan cream — no corn syrup — that is lightly sweet, slightly savory and deeply nutty. Image This pie dough recipe is as foolproof as ...

1 cup heavy cream, or heavy whipping cream, fridge cold; 4 (8-ounce) blocks full-fat cream cheese, room temperature; ¼ cup sour cream, room temperature; 2 teaspoons lemon juice, preferably ...

My daughter is a lemon dessert fiend (we both will pick lemon over a chocolate dessert any day), so I jumped at the chance to test Patty Catalano’s six-ingredient lemon cream cheese dump cake. I’ve ...